Creamy Mushroom Soup Thyme (Printable Version)
Velvety soup blending sautéed mushrooms and fresh thyme for a warm, comforting dish.
# What You'll Need:
→ Vegetables
01 - 1 lb cremini or button mushrooms, sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 stalk celery, finely chopped
→ Dairy & Liquids
05 - 2 tbsp unsalted butter
06 - 2 tbsp olive oil
07 - 4 cups vegetable broth
08 - 1 cup heavy cream (or use plant-based cream for vegan)
→ Herbs & Seasoning
09 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste
→ Optional
12 - 2 tbsp dry white wine
13 - Chopped fresh parsley, for garnish
# Directions:
01 - In a large pot over medium heat, melt the butter with the olive oil.
02 - Add the onions and celery; sauté for 4–5 minutes until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the sliced mushrooms and cook, stirring occasionally, for 8–10 minutes until mushrooms are golden and most of their moisture has evaporated.
05 - Deglaze the pot with white wine, scraping up any browned bits, and let it reduce for 2 minutes.
06 - Add the thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
07 - Remove the bay leaf from the soup.
08 - Using an immersion blender (or in batches with a blender), purée the soup until smooth or your desired texture.
09 - Return the soup to low heat, stir in the cream, and heat gently for 2–3 minutes. Season with salt and pepper to taste.
10 - Serve hot, garnished with parsley and a sprinkle of fresh thyme, if desired.
# Expert Hints:
01 -
- That moment when you realize soup made from three vegetables can taste like something from a fancy bistro
- The way your house smells while mushrooms brown in butter and thyme, like someone who knows what theyre doing is actually cooking in there
02 -
- I learned the hard way that hot soup expands violently in a blender, so either use an immersion blender or vent your standard blender constantly
- That golden brown color on the mushrooms is where all the flavor lives, so do not rush this step even if it feels like forever
03 -
- Slice mushrooms as evenly as possible so they cook at the same rate instead of having some burnt and some undercooked
- Warm your cream slightly before adding it to prevent the soup from cooling down too much