Creamy Mushroom Soup with Thyme (Print version)
A rich, velvety blend of mushrooms, fresh thyme, and cream perfect for cozy meals.
# What you'll need:
→ Vegetables
01 - 1 lb cremini or button mushrooms, sliced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced
→ Dairy
06 - 1/4 cup heavy cream
07 - 2 tbsp unsalted butter
→ Liquids
08 - 3 cups vegetable broth
09 - 1/2 cup whole milk
→ Herbs & Seasoning
10 - 1 1/2 tsp fresh thyme leaves or 1/2 tsp dried thyme
11 - 1 bay leaf
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - Extra thyme sprigs
14 - Drizzle of cream
# How to make it:
01 - Melt butter in a large pot over medium heat. Add onion, carrot, celery, and garlic. Sauté until softened, approximately 5 minutes.
02 - Add sliced mushrooms to the pot. Cook while stirring occasionally until mushrooms release moisture and begin to brown, about 8 to 10 minutes.
03 - Stir in thyme and bay leaf. Pour in vegetable broth and bring to a simmer. Cover and cook for 15 minutes to develop flavors.
04 - Remove and discard bay leaf. Use an immersion blender to purée soup until smooth and velvety. Leave some texture if preferred.
05 - Stir in milk and heavy cream. Heat gently until warmed through completely. Avoid boiling to prevent separation. Season with salt and pepper to taste.
06 - Ladle hot soup into bowls. Garnish with additional thyme sprigs and a drizzle of cream if desired.
# Expert suggestions:
01 -
- It transforms ordinary mushrooms into something restaurant-worthy in under an hour
- The texture is incredibly velvety without needing any fancy techniques
02 -
- Never boil the soup after adding the cream or it might separate and turn grainy
- Letting the mushrooms brown properly is what creates the deep flavor, so dont rush this step
03 -
- If you only have dried thyme, add it with the mushrooms instead of waiting so it has time to rehydrate
- The soup actually tastes better the next day, so dont hesitate to make it ahead