Creamy Mushroom Soup Thyme (Printable)
Rich blend of mushrooms, thyme, and cream for a comforting, elegant starter or light meal.
# What You’ll Need:
→ Mushrooms
01 - 1 lb cremini or button mushrooms, cleaned and sliced
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 2 shallots, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp unsalted butter
→ Liquids
06 - 3 cups vegetable broth
07 - 3/4 cup plus 2 tbsp heavy cream
→ Herbs & Seasonings
08 - 3 sprigs fresh thyme, plus extra for garnish
09 - 1 bay leaf
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp sea salt, or to taste
→ Optional
12 - 1 tbsp olive oil, for silkier texture
13 - Crusty bread, for serving
# How To Make It:
01 - Melt butter in a large pot over medium heat. Add onions and shallots; sauté for 3–4 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and sauté for 7–8 minutes until browned and their moisture has evaporated.
04 - Stir in thyme sprigs and bay leaf.
05 - Pour in vegetable broth; bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Remove thyme sprigs and bay leaf from the pot.
07 - Use an immersion blender to puree until smooth, or leave some texture if preferred. Alternatively, blend in batches using a countertop blender and return to pot.
08 - Stir in heavy cream, black pepper, and salt. Simmer gently for 5 more minutes; do not boil.
09 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh thyme and a drizzle of olive oil. Accompany with crusty bread if desired.
# Expert Advice:
01 -
- This soup transforms humble mushrooms into something silky and luxurious in under an hour
- The earthy thyme and cream create a restaurant worthy texture without any fancy techniques
02 -
- Never boil the soup after adding cream or it will separate and look curdled instead of smooth
- Letting the mushrooms brown properly is the secret to deep flavor so do not rush this step
03 -
- Clean mushrooms with a damp cloth instead of running water to prevent them from absorbing excess moisture
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge