Creamy Mushroom Soup Thyme (Printable)

Velvety mushroom dish enhanced with fresh thyme and cream, ideal for cozy meals.

# What You’ll Need:

→ Vegetables

01 - 1 lb fresh mushrooms (button, cremini, or mixed), sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy & Liquids

04 - 2 tbsp unsalted butter
05 - 2 tbsp olive oil
06 - 3 cups vegetable broth
07 - 3/4 cup plus 2 tbsp heavy cream

→ Herbs & Seasonings

08 - 1 tsp fresh thyme leaves, plus extra for garnish
09 - 1 bay leaf
10 - Salt and freshly ground black pepper, to taste
11 - 1 tbsp dry white wine (optional)
12 - Chopped fresh parsley, for garnish

# How To Make It:

01 - Heat butter and olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until translucent.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in the sliced mushrooms and thyme. Cook for 7-8 minutes, stirring occasionally, until mushrooms are golden and softened.
04 - Pour in the white wine to deglaze the pan and let it evaporate for 1-2 minutes.
05 - Add the bay leaf and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
06 - Remove the bay leaf. Using an immersion blender, blend the soup until smooth or leave a few chunks for texture, as desired.
07 - Stir in the heavy cream, and season with salt and pepper. Warm through over low heat for 2-3 minutes.
08 - Ladle into bowls, garnish with extra thyme and chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The secret is taking your time when browning the mushrooms those golden bits create depth that makes people ask whats in it
  • It comes together faster than you would think but tastes like it simmered all day
  • This soup freezes beautifully so I always double the batch for emergency comfort meals
02 -
  • Do not rush the mushroom browning step that is where all the deep flavor develops
  • Let the soup cool slightly before blending if you are using a standard blender
  • The soup continues to thicken as it sits so you can add more broth when reheating leftovers
03 -
  • Clean mushrooms with a damp cloth instead of running them under water so they do not absorb excess moisture
  • Make this soup a day ahead because the flavors meld and improve overnight

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