Creamy Mushroom Soup Thyme (Printable)

Velvety blend of sautéed mushrooms, fresh thyme, and cream for a comforting savory dish.

# What You’ll Need:

01 - 1 lb fresh button or cremini mushrooms, sliced

02 - 1 medium onion, finely chopped

03 - 2 cloves garlic, minced

04 - 1 celery stalk, finely chopped

05 - 2 tbsp fresh thyme leaves or 2 tsp dried

06 - 1 bay leaf

07 - Salt and freshly ground black pepper to taste

08 - 3 tbsp unsalted butter

09 - 3 cups vegetable broth

10 - 1 cup heavy cream

11 - 1 tbsp olive oil

12 - 2 tbsp dry white wine

13 - Fresh parsley, chopped for garnish

01 - Heat olive oil and butter in a large pot over medium heat. Add onions and celery, sauté until softened, about 5 minutes.

02 - Add garlic and cook for 1 minute until fragrant.

03 - Add mushrooms and cook, stirring occasionally, until they release their juices and begin to brown, about 8-10 minutes.

04 - Add white wine if using and simmer for 2-3 minutes until reduced.

05 - Stir in thyme and bay leaf. Pour in vegetable broth and bring to a gentle simmer. Cook uncovered for 15 minutes.

06 - Remove bay leaf. Using an immersion blender, purée soup to desired consistency, leaving some texture or making it silky smooth.

07 - Stir in heavy cream. Season with salt and pepper to taste. Simmer gently for 2-3 more minutes.

08 - Ladle into bowls and garnish with fresh parsley and a sprig of thyme.

01 -

Its the kind of soup that wraps around you like a warm blanket on a gray day
The earthy mushrooms and bright thyme create a sophisticated flavor without any complicated techniques
Ready in under an hour but tastes like it simmered all afternoon

02 -

Rushing the mushroom browning step is the biggest mistake you can make, so let them get good color for deeper flavor
The soup thickens as it sits, so add a splash more broth when reheating leftovers

03 -

Letting the soup sit for 10 minutes before serving allows the flavors to meld together
Warming your bowls before ladling keeps the soup hotter longer