Creamy Mushroom Soup Thyme (Print View)

Velvety blend of mushrooms and thyme, simmered to create a comforting, aromatic starter or light meal.

# What You'll Need:

01 - 1 lb fresh cremini or button mushrooms, sliced

02 - 1 medium yellow onion, finely chopped

03 - 2 cloves garlic, minced

04 - 1 medium carrot, diced

05 - 1 stalk celery, diced

06 - 2 tbsp unsalted butter

07 - ¾ cup heavy cream

08 - 3 cups vegetable broth

09 - ½ cup dry white wine (optional)

10 - 1 tsp fresh thyme leaves

11 - 1 bay leaf

12 - Salt and freshly ground black pepper, to taste

13 - 1 tbsp olive oil

01 - Heat olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; cook for 5 minutes until softened.

02 - Stir in minced garlic and cook for 1 minute until fragrant.

03 - Add sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until browned and excess moisture has evaporated.

04 - Pour in dry white wine, if using, and simmer for 2 to 3 minutes until mostly reduced.

05 - Add vegetable broth, fresh thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.

06 - Remove bay leaf. Use an immersion blender or work in batches with a blender to puree the soup to desired smoothness.

07 - Stir in heavy cream and heat gently for 2 to 3 minutes. Adjust seasoning as needed.

08 - Ladle the soup into bowls and garnish with fresh thyme leaves. Serve immediately.

01 -

It tastes like you spent hours on it, but honestly it takes less time than streaming a movie.
One pot, one blender, and you've got something that feels fancy enough to serve to people you want to impress.
The thyme and cream balance each other so perfectly that even people who say they don't love mushrooms usually ask for seconds.

02 -

Don't rush the mushroom browning step—this is where the flavor depth comes from, and skipping it makes everything taste one-dimensional.
Always taste the soup before adding cream and adjust the seasoning first, because once the cream goes in it's harder to know what it actually needs.
If you're not using cream, this soup is still beautiful with a splash of oat cream or even a swirl of good olive oil at the end.

03 -

Use a hot broth instead of cold if you have it—it speeds up cooking and keeps the flavors from getting muddled.
If your cream curdles when you add it, whisk in a little cold cream or broth to bring it back, and add it more slowly next time.