Creamy Mushroom Soup Thyme (Print View)

Velvety mushroom and thyme blend with cream, offering rich, comforting flavors.

# 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 stalk celery, diced

→ Herbs & Spices

06 - 2 tsp fresh thyme leaves (or 1 tsp dried)
07 - 1 bay leaf
08 - 1/4 tsp freshly ground black pepper
09 - 1/2 tsp salt, or to taste

→ Liquids

10 - 4 cups vegetable broth
11 - 3/4 cup heavy cream
12 - 2 tbsp dry white wine (optional)

→ Fats

13 - 2 tbsp unsalted butter
14 - 1 tbsp olive oil

→ Garnish (optional)

15 - Extra fresh thyme
16 - Drizzle of cream
17 - Crusty bread, to serve

# Step-by-Step Directions:

01 - Melt the butter with olive oil in a large pot over medium heat.
02 - Add onions, carrot, and celery; cook for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Incorporate mushrooms and cook 8 to 10 minutes, stirring occasionally until juices release and browning begins.
05 - Pour in white wine if using; cook for 2 minutes until mostly evaporated.
06 - Mix in thyme, bay leaf, salt, and pepper.
07 - Add vegetable broth, bring to a simmer, cover, and cook for 15 minutes.
08 - Remove bay leaf. Puree soup using an immersion blender or in batches with a countertop blender, then return to pot.
09 - Stir in heavy cream and heat gently until warm. Adjust seasoning to taste.
10 - Ladle hot soup into bowls and garnish with fresh thyme and cream drizzle if desired. Serve with crusty bread.

# Expert Suggestions:

01 -
  • It tastes expensive but uses humble ingredients you probably already have.
  • The texture is silky without any flour or complicated techniques.
  • Leftovers somehow taste even better the next day when the flavors settle.
02 -
  • Don't rush the mushrooms, if you stir them too much they steam instead of browning and you lose that deep flavor.
  • Blend carefully and never fill the blender more than halfway with hot soup or you'll wear it instead of serving it.
03 -
  • Use a mix of mushroom varieties like shiitake or oyster for more complex flavor.
  • Let the soup rest for ten minutes before serving so the flavors settle and the temperature is perfect.

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