Creamy Mushroom Soup Thyme (Printable)

Velvety blend of mushrooms and thyme with a touch of cream for a warm, elegant starter or light meal.

# What You’ll Need:

→ Vegetables

01 - 1.1 lbs cremini or button mushrooms, cleaned and sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Dairy

06 - 2 tbsp unsalted butter
07 - 0.85 cup heavy cream

→ Liquids

08 - 3.2 cups vegetable broth

→ Herbs & Seasonings

09 - 2 tsp fresh thyme leaves
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste

→ Other

12 - 2 tbsp olive oil

# How To Make It:

01 - Heat olive oil and butter in a large pot over medium heat. Add chopped onion, carrot, and celery. Sauté for 5 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to brown the garlic.
03 - Increase heat to medium-high. Add sliced mushrooms and thyme. Cook for 8-10 minutes, stirring occasionally, until mushrooms are golden brown and most of their liquid has evaporated.
04 - Pour in vegetable broth and add bay leaf. Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes to allow flavors to meld.
05 - Remove and discard bay leaf. Using an immersion blender, purée the soup until completely smooth. For a rustic texture, blend partially, leaving some mushroom pieces intact.
06 - Stir in heavy cream and heat gently for 2-3 minutes. Do not let the soup boil after adding cream. Season generously with salt and freshly ground black pepper to taste.
07 - Ladle hot soup into bowls. Garnish with fresh thyme sprigs if desired. Serve immediately with crusty bread.

# Expert Advice:

01 -
  • It transforms humble ingredients into something that tastes restaurant-worthy
  • The texture is incredibly silky without needing fancy techniques
  • It reheats beautifully for lunch the next day
02 -
  • Do not rush the mushroom browning step, that is where all the deep flavor develops
  • Let the soup cool slightly before blending to avoid hot splatters
  • The soup will thicken as it stands, so thin with a splash of broth or water when reheating
03 -
  • Start with room temperature mushrooms so they sear rather than steam
  • Work in batches if your pot is crowded so the mushrooms brown properly
  • Use the sauté function to really concentrate the mushroom flavor before adding liquid

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