Creamy Mushroom Soup Thyme (Printable View)

Velvety blend of mushrooms with fresh thyme for a comforting light meal.

# What You’ll Need:

→ Vegetables

01 - 1 lb fresh cremini or button mushrooms, sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 stalk celery, diced

→ Dairy

06 - 2 tbsp unsalted butter
07 - ¾ cup heavy cream

→ Liquids

08 - 3 cups vegetable broth
09 - ½ cup dry white wine (optional)

→ Herbs & Seasonings

10 - 1 tsp fresh thyme leaves, plus extra for garnish
11 - 1 bay leaf
12 - Salt and freshly ground black pepper to taste

→ Others

13 - 1 tbsp olive oil

# Cooking Steps:

01 - Heat olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; cook for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until browned and moisture evaporates.
04 - Pour in white wine, if using, and simmer for 2 to 3 minutes until mostly reduced.
05 - Add vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Remove bay leaf. Puree soup until smooth using an immersion blender or countertop blender in batches.
07 - Stir in heavy cream and warm gently for 2 to 3 minutes. Adjust seasoning to taste.
08 - Ladle into bowls and garnish with fresh thyme leaves. Serve hot.

# Expert Tips:

01 -
  • It tastes like you spent all day simmering it, but you're done in under an hour.
  • The thyme brings this subtle florality that makes people ask what your secret ingredient is.
  • One pot means one pot to wash, and that alone makes it a weeknight winner.
02 -
  • Don't skip browning the mushrooms—that step is where all their deep, savory flavor develops, and rushing it means a duller soup.
  • If your immersion blender splatters cream everywhere (ask me how I know), cover the pot loosely with a dish towel while blending.
  • The soup will thicken as it cools, so if you're making it ahead, add a splash of broth when you reheat it.
03 -
  • Quality broth makes a real difference here—it's the backbone of the entire soup, so choose one you'd actually enjoy drinking on its own.
  • If you don't have an immersion blender, carefully ladle the hot soup into a blender in batches, filling it only halfway to avoid burns from steam.

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