Creamy Mushroom Soup Thyme (Print version)

Smooth blend of mushrooms and thyme offering a comforting, aromatic start or light meal.

# What you'll need:

→ Vegetables

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

→ Dairy

06 - 2 tablespoons unsalted butter
07 - ¾ cup heavy cream

→ Liquids

08 - 3 cups vegetable broth
09 - ½ cup dry white wine (optional)

→ Herbs & Seasonings

10 - 1 teaspoon fresh thyme leaves, plus extra for garnish
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste

→ Others

13 - 1 tablespoon olive oil

# How to make it:

01 - Heat olive oil and butter in a large pot over medium heat. Add chopped onion, diced carrot, and celery; cook for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and sauté for 8 to 10 minutes, stirring occasionally, until browned and moisture evaporates.
04 - Pour in 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. Blend soup using an immersion blender or in batches with a regular blender until smooth or desired consistency.
07 - Stir in heavy cream and warm gently for 2 to 3 minutes. Adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with fresh thyme leaves. Serve hot.

# Expert suggestions:

01 -
  • It comes together in under an hour and tastes like you've been cooking all afternoon.
  • The thyme gives it a quiet sophistication without needing fancy ingredients or fussy techniques.
  • One bowl somehow feels both light and deeply satisfying.
02 -
  • Don't skip the browning step with the mushrooms—it's the difference between soup that tastes like mushrooms and soup that tastes like a restaurant made it.
  • Add the cream at the very end and never let it boil after, or it'll break into tiny separated bits that ruin the whole velvety texture.
03 -
  • If your soup breaks or looks separated after you add the cream, don't panic—just whisk in a splash of cold broth off the heat and it usually comes back together.
  • Make a double batch and freeze it (without the cream) so you always have comfort in your freezer for those nights when nothing else will do.

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