Creamy Mushroom Soup Thyme (Printable version)

Velvety mushroom soup with fresh thyme and cream for a comforting, flavorful meal.

# What You'll Need:

→ Vegetables & Aromatics

01 - 1 lb fresh mixed mushrooms (cremini, button, or shiitake), sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh thyme leaves (or 1 tsp dried)
05 - 2 tbsp chopped fresh parsley (for garnish)

→ Dairy & Liquids

06 - 2 tbsp unsalted butter
07 - 2 tbsp olive oil
08 - 3 cups vegetable broth
09 - 3/4 cup heavy cream
10 - 1/4 cup dry white wine (optional)

→ Seasonings

11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper, or to taste
13 - Pinch of nutmeg (optional)

# Directions:

01 - Heat butter and olive oil in a large pot over medium heat. Add onions and cook for 3–4 minutes until translucent.
02 - Stir in garlic and thyme. Sauté for 1 minute until fragrant.
03 - Add sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until moisture releases and mushrooms begin to brown.
04 - Pour in white wine if using. Cook for 2 minutes until mostly evaporated.
05 - Add vegetable broth and bring to a gentle simmer. Cover and cook for 15 minutes.
06 - Remove from heat. Use immersion blender or blend in batches until smooth or reaching desired consistency.
07 - Return pot to low heat. Stir in heavy cream and nutmeg if using. Season with salt and pepper. Warm gently for 2–3 minutes without boiling.
08 - Ladle into bowls, garnish with chopped parsley, and serve hot.

# Expert advice:

01 -
  • The way thyme and mushrooms together create this incredible depth that tastes like you spent all day cooking
  • Its secretly one of those pantry friendly recipes that comes together when you think you have nothing for dinner
  • The texture goes from humble ingredients to something velvety and luxurious without any fancy techniques
02 -
  • I learned the hard way that blending hot soup requires venting the blender or it will explode all over your kitchen and ceiling
  • The nutmeg sounds strange until you try it, then you will understand why professional chefs always add it to cream soups
  • Do not rush the mushroom browning step, because that depth of flavor cannot be added later
03 -
  • Make this a day ahead if you can, because the flavors develop and it somehow tastes even better
  • If it is too thick after blending, just add more broth until it reaches your preferred consistency
  • Warm your bowls before serving so the soup stays hot longer

Go back