Creamy mushroom soup thyme (Print Version)

Velvety blend of sautéed mushrooms and fresh thyme in a rich, creamy broth for a comforting meal.

# What You Need:

01 - 1 lb fresh mushrooms (button or cremini), sliced

02 - 1 medium onion, finely chopped

03 - 2 cloves garlic, minced

04 - 1 celery stalk, finely chopped

05 - 2 tbsp fresh thyme leaves (or 2 tsp dried)

06 - 1 bay leaf

07 - Salt and freshly ground black pepper, to taste

08 - 3 tbsp unsalted butter

09 - 3 cups vegetable broth

10 - 1 cup heavy cream

11 - 1 tbsp olive oil

12 - 2 tbsp dry white wine

13 - Fresh parsley, chopped, for garnish

01 - Heat olive oil and butter in a large pot over medium heat. Add onions and celery, sauté until softened, about 5 minutes.

02 - Add garlic and cook for 1 minute until fragrant.

03 - Add mushrooms and cook, stirring occasionally, until they release their juices and begin to brown, about 8–10 minutes.

04 - Add the white wine and simmer for 2–3 minutes until reduced.

05 - Stir in thyme and bay leaf. Pour in the vegetable broth and bring to a gentle simmer. Cook uncovered for 15 minutes.

06 - Remove the bay leaf. Using an immersion blender, purée the soup to your desired consistency (leave some texture or make it silky smooth).

07 - Stir in the cream. Season with salt and pepper to taste. Simmer gently for 2–3 more minutes.

08 - Ladle into bowls and garnish with fresh parsley and a sprig of thyme.

01 -

The way cream transforms a simple mushroom broth into something restaurant worthy
How fresh thyme makes the whole house smell like a cozy French bistro

02 -

Blending hot soup requires caution either let it cool slightly or vent your blender carefully to avoid eruptions
Don't rush the mushroom browning step because that deep color equals deep flavor

03 -

Dried porcini mushrooms rehydrated in hot water then blended in create an incredibly intense mushroom flavor
Making this a day ahead actually improves it as flavors have time to develop and marry