Creamy Mushroom Thyme Soup

I made this soup on a gray November afternoon when the kitchen windows were fogged and I had a basket of mushrooms I didn't want to waste. The thyme came from a plant on the sill that had somehow survived my neglect. What started as pantry cleanup turned into something I now make on purpose.

The first time I served this to friends, one of them scraped the bowl clean and asked if there was a secret ingredient. There wasn't, just patience with the mushrooms and a good amount of butter. We ended up talking until the pot was empty and the bread basket down to crumbs.

Ingredients

• Cremini or button mushrooms: Cremini have a slightly deeper flavor, but buttons work beautifully too. Slice them evenly so they cook at the same rate and don't crowd the pot or they'll steam instead of brown.
• Yellow onion: The base of almost every soup I make, it adds sweetness without competing with the mushrooms. Chop it fine so it melts into the background.
• Garlic: Two cloves is enough to add warmth without turning the soup sharp. I mince mine by hand because the jarred stuff never smells the same when it hits the pan.
• Carrot and celery: These add body and a subtle vegetal sweetness that balances the richness. Don't skip them even though they'll be blended away.
• Fresh thyme: This is what makes the whole pot smell like a country kitchen. If you only have dried, use half the amount and add it earlier so it has time to bloom.
• Bay leaf: It deepens the broth in a way that's hard to describe but easy to miss if you leave it out. Just remember to fish it out before blending.
• Vegetable broth: Use the best you can find or make your own if you have scraps saved in the freezer. The broth carries every other flavor, so it matters.
• Heavy cream: This is what turns the soup velvety and rounds out the earthy mushroom flavor. For a lighter version, use half and half, or go fully plant based with coconut cream.
• White wine: Optional but worth it, the wine adds brightness and helps deglaze all the brown bits stuck to the pot. If you skip it, add a squeeze of lemon at the end instead.
• Butter and olive oil: I use both because butter adds flavor and olive oil keeps it from burning. If you're making it vegan, just use more olive oil or a plant based butter.

Instructions

Start with the aromatics:

Melt the butter with the olive oil over medium heat until it foams, then add the onion, carrot, and celery. Let them cook slowly, stirring now and then, until they're soft and starting to smell sweet.

Wake up the garlic:

Stir in the minced garlic and let it sizzle for about a minute. You'll know it's ready when the smell fills the kitchen and makes you lean over the pot.

Brown the mushrooms:

Add all the sliced mushrooms at once and resist the urge to stir them constantly. Let them sit and brown in spots, releasing their moisture and concentrating their flavor.

Deglaze if you're using wine:

Pour in the white wine and scrape up any bits stuck to the bottom of the pot. Let it bubble away until the sharp alcohol smell fades and you're left with just a hint of acidity.

Build the broth:

Add the thyme, bay leaf, salt, and pepper, then pour in the vegetable broth. Bring everything to a gentle simmer, cover the pot, and let it cook until the vegetables are completely tender.

Blend until smooth:

Pull out the bay leaf, then use an immersion blender right in the pot to puree everything until it's silky. If you're using a countertop blender, work in batches and leave the lid slightly vented so steam can escape.

Finish with cream:

Stir in the heavy cream and warm the soup back up over low heat. Taste it now and add more salt or pepper if it needs it, this is your last chance to get it right.

Serve it warm:

Ladle the soup into bowls and top with a sprig of fresh thyme or a swirl of cream if you want it to look as good as it tastes. Set out crusty bread and let people tear into it.

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There's a moment right after you blend the soup when you lift the lid and the steam rises up smelling like thyme and butter and earth. That's when I know it was worth the extra few minutes to brown the mushrooms properly. It's the difference between soup and something you actually crave.

Making It Your Own

I've made this soup with coconut milk instead of cream and it was just as good, a little sweeter and somehow lighter. You can also stir in a handful of spinach or kale right before serving if you want some green in there. Once I added a spoonful of miso paste at the end and it gave the whole thing an unexpected depth that everyone noticed but no one could name.

What to Serve Alongside

This soup wants bread, something with a thick crust you can dip or use to chase the last bit from the bowl. I've served it with a simple green salad dressed in lemon and olive oil, and the brightness cuts through the richness perfectly. If you want to make it more of a meal, add a poached egg on top or serve it in bread bowls if you're feeling nostalgic.

Storage and Reheating

The soup keeps well in the fridge for up to four days and actually tastes better the next day once the flavors have had time to settle. Reheat it gently on the stove, adding a splash of broth or water if it's thickened up overnight. I don't recommend freezing it if you've already added the cream, but you can freeze it before that step and stir in the cream after reheating.

• Let it cool completely before transferring to airtight containers.
• If reheating from frozen, thaw it in the fridge overnight first.
• Garnish with fresh thyme only after reheating so it stays bright and fragrant.

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This is the kind of soup that makes people sit down and stay awhile, the kind that turns a regular Tuesday into something quieter and more intentional. I hope it does the same for you.

Frequently asked questions about this recipe

→ What mushrooms work best for this soup?

Cremini or button mushrooms provide an earthy flavor and tender texture ideal for this soup.

→ Can I make this soup vegan?

Yes, substitute cream with coconut or plant-based milk and replace butter with olive oil for a dairy-free version.

→ How do I achieve a smooth texture?

Use an immersion or countertop blender to puree the soup until perfectly smooth and creamy.

→ What herbs enhance the flavor?

Fresh thyme adds a subtle herbal note, balanced with bay leaf and black pepper for depth.

→ Can I add wine to the soup?

Adding dry white wine before simmering enhances complexity but is optional.

→ How long does it take to prepare and cook?

Preparation takes about 15 minutes, with a cooking time of 30 minutes, totaling roughly 45 minutes.