Pin It This smooth mushroom soup combines sautéed fresh mushrooms with aromatic thyme and a gentle swirl of cream, creating a warming and savory dish. Onions, garlic, and celery build its flavorful base, while optional white wine adds depth. The soup is blended to achieve your preferred texture, then seasoned perfectly. Ideal for a quick meal, it can be adapted to vegan versions using plant-based alternatives. Garnish with fresh parsley and thyme to enhance its vibrant, herbal notes.
Rain was drumming against my kitchen window when I first made this soup, that kind of gray afternoon where you need something warm and grounding. I'd bought too many mushrooms at the market, as I always do, drawn in by their earthy smell. The house filled with such incredible aromas as everything simmered that my roommate wandered in, asking what magic was happening. Now it's my go-to when I want comfort without hours of effort.
Last winter, my sister came over exhausted from a brutal week at work. I made this soup and watched her shoulders actually drop as she took that first silky spoonful. She asked for seconds and then sat there just holding the warm bowl, telling me it was exactly what she didn't know she needed.
Ingredients
- 500 g fresh mushrooms: I like using a mix of button and cremini for depth of flavor, and slice them somewhat evenly so they cook at the same rate
- 1 medium onion: Finely chopped so it practically melts into the soup base, providing sweetness without chunks
- 2 cloves garlic: Minced fresh because nothing replaces its punch, added late so it doesn't burn
- 1 celery stalk: An underrated backbone that adds subtle savory notes
- 2 tbsp fresh thyme leaves: Strip the tiny leaves from the woody stems, or use dried if that's what you have
- 1 bay leaf: The secret ingredient that adds complexity, though remember to fish it out later
- Salt and black pepper: Taste as you go, since mushroom dishes often need more salt than you'd expect
- 3 tbsp unsalted butter: Combines with olive oil to prevent burning while adding richness
- 750 ml vegetable broth: Low sodium is best so you can control the seasoning yourself
- 250 ml heavy cream: Makes it velvety, though you can use half and half for something lighter
- 1 tbsp olive oil: Prevents the butter from scorching over medium heat
- 2 tbsp dry white wine: Optional but lovely, adding brightness and depth
- Fresh parsley: Chopped for a pop of color and fresh finish on top
Instructions
- Build your flavor foundation:
- Heat olive oil and butter in a large pot over medium heat, letting the butter foam slightly. Add onions and celery, sauté until softened and translucent, about 5 minutes, stirring occasionally so nothing catches.
- Wake up the garlic:
- Add minced garlic and cook for just 1 minute until fragrant, stirring constantly so it doesn't brown or turn bitter.
- Develop mushroom depth:
- Add mushrooms and cook, stirring occasionally, until they release their juices and begin to brown, about 8 to 10 minutes. The pan will look crowded at first but they'll shrink down dramatically.
- Add brightness:
- If using white wine, pour it in now and simmer for 2 to 3 minutes until reduced, scraping up any browned bits from the bottom.
- Simmer the base:
- Stir in thyme and bay leaf, then pour in vegetable broth. Bring to a gentle simmer and cook uncovered for 15 minutes, letting flavors meld together.
- Purée to perfection:
- Remove the bay leaf. Use an immersion blender to purée the soup to your desired consistency, whether you want it completely silky or with some texture remaining.
- Creamy finish:
- Stir in the cream and season with salt and pepper to taste. Simmer gently for 2 to 3 more minutes, being careful not to let it boil once cream is added.
- Final touch:
- Ladle into warmed bowls and garnish with fresh parsley and a sprig of thyme, serving immediately while it's beautifully hot.
Pin It This soup has become my favorite thing to make for friends who need taking care of. There's something about its velvety texture that feels like a hug in a bowl, simple but somehow luxurious.
Make It Your Own
I've discovered that stirring in a handful of grated Parmesan right before serving adds a wonderful savory depth. Sometimes I'll roast a few extra mushroom slices separately until crispy and use them as garnish for contrasting texture.
The Art of Consistency
How smooth you blend this soup is entirely personal preference. I leave mine slightly chunky because I love biting into mushroom pieces, but my partner prefers it completely silky. Both ways are correct, and both taste incredible.
Serving Suggestions
A crusty baguette torn into pieces is perfect for soaking up every last drop. A simple green salad with acidic vinaigrette cuts through the richness beautifully. A glass of crisp white wine mirrors the optional wine in the soup.
- Grill some thick sourdough slices rubbed with garlic for extra heartiness
- A dollop of crème fraîche on top adds an extra layer of luxury
- Save some thyme sprigs for garnish so everyone knows what's inside
Pin It Every time I make this soup now, I think about how something so humble can feel so special. That's the magic of really good simple food.
Recipe Q&A
- → What type of mushrooms work best?
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Button or cremini mushrooms are ideal due to their mild flavor and texture, but wild varieties can add complexity.
- → Can I skip the cream without losing richness?
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Yes, using a plant-based cream or additional butter substitute helps maintain creaminess without dairy.
- → How do fresh thyme and bay leaf affect flavor?
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Fresh thyme offers bright herbal notes while bay leaf adds subtle depth and earthiness to the broth.
- → Is it necessary to blend the soup fully?
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Blending is optional; you can leave some mushroom texture or puree until smooth according to preference.
- → What dishes pair well with this soup?
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Crusty bread or a light salad complement the soup, balancing its creamy and savory qualities.
- → How to enhance the soup’s flavor?
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Adding dried porcini mushrooms after rehydration deepens the umami and intensifies the mushroom taste.
