Creamy mushroom soup thyme

The rain was tapping against my kitchen window last November when I decided I needed something warming and comforting. I had a basket of mushrooms from the farmers market that were starting to look at me with those please use me soon eyes. This soup came together in this wonderfully fragrant cloud of thyme and butter that made my entire apartment feel like a cozy French bistro.

I made a big batch of this for my sister when she was recovering from surgery and she still talks about how healing it felt to eat. Something about the earthy mushrooms and that gentle warmth just seems to wrap around you like a blanket. Now whenever someone I love needs comfort, this is my automatic go to recipe.

Ingredients

• 500 g fresh mushrooms: I love using mixed varieties but button or cremini work beautifully, just slice them evenly so they cook at the same rate
• 1 medium yellow onion: Finely chopped onion builds that essential sweet aromatic base that carries through the whole soup
• 2 cloves garlic: Minced fresh garlic adds that lovely aromatic kick that marries so perfectly with earthy mushrooms
• 2 tbsp unsalted butter: Butter gives the soup that incomparable rich finish and helps the onions caramelize beautifully
• 2 tbsp olive oil: Olive oil prevents the butter from burning and adds a lovely grassy undertone
• 750 ml vegetable broth: A good quality broth makes all the difference here, homemade if you have it
• 200 ml heavy cream: This creates that velvety luxurious texture that makes the soup feel so special and comforting
• 1 tsp fresh thyme leaves: Fresh thyme is essential here, its piney brightness cuts through the richness perfectly
• 1 bay leaf: This subtle herb adds depth and complexity that you will notice but cannot quite put your finger on
• Salt and freshly ground black pepper: Taste and adjust carefully at the end, mushrooms need a good amount of salt to shine

Instructions

Build your aromatic base:

Melt the butter and olive oil together in your large pot over medium heat, letting them foam slightly before adding the chopped onion. Cook those onions for about 4 minutes until they turn translucent and smell wonderfully sweet, then stir in the garlic for just one minute until fragrant.

Cook the mushrooms until golden:

Add all those beautiful sliced mushrooms to the pot along with the fresh thyme, stirring to coat everything in those flavorful fats. Let them cook for 7 to 8 minutes, stirring occasionally, until they have shrunk down considerably and developed lovely golden brown edges.

Deglaze and add your liquids:

If you are using white wine pour it in now and scrape up any browned bits from the bottom, letting it bubble away for a couple of minutes. Add the bay leaf and pour in the vegetable broth, bring everything to a gentle boil, then lower the heat and let it simmer for 15 minutes.

Blend to silky perfection:

Fish out and discard the bay leaf, then use your immersion blender right in the pot to puree the soup until completely smooth and velvety. If you prefer a bit of texture pulse it just a few times so some small pieces remain for interest.

Add the cream and finish:

Pour in the heavy cream and stir gently to combine, letting the soup warm through over low heat for just 2 to 3 minutes. Taste carefully and season with salt and plenty of freshly ground black pepper, then serve immediately in warm bowls.

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This soup has become my thing for rainy Sunday afternoons when I want my kitchen to smell amazing and my soul to feel fed. There is something almost meditative about stirring that pot and watching it transform from separate ingredients into this cohesive creamy bowl of comfort.

Making It Your Own

I have learned that adding a handful of rehydrated dried porcini mushrooms takes this soup into extraordinary territory. The dried mushrooms contribute this concentrated earthy depth that fresh mushrooms simply cannot achieve on their own. Just soak them in hot water for 20 minutes, chop them up, and add them right along with the fresh mushrooms.

Texture Secrets

Sometimes I leave the soup slightly chunky instead of completely smooth because that little bit of mushroom texture is incredibly satisfying. Other times I go all in and strain it through a fine mesh sieve after blending for the silkiest most elegant soup you have ever tasted. Both versions are wonderful in completely different ways.

Serving Suggestions

A generous slice of crusty sourdough bread toasted until golden and rubbed with raw garlic is the perfect accompaniment. I also love to sprinkle a handful of toasted pine nuts or pumpkin seeds on top for that lovely nutty crunch.

• Pair with a simple green salad dressed with vinaigrette
• A crisp white wine like Sauvignon Blanc complements beautifully
• Leftovers keep well for 3 days and actually taste even better the next day

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There is something profoundly satisfying about a recipe that takes such simple ingredients and turns them into something so comforting and elegant. I hope this soup brings as much warmth to your kitchen as it has to mine.

Recipe Q&A

→ What types of mushrooms work best?

Button and cremini mushrooms, or a mix of both, provide a balanced earthy flavor and tender texture.

→ Can I make this soup vegan?

Yes, replace heavy cream with coconut or oat cream and use olive oil instead of butter for a plant-based version.

→ Is the white wine necessary?

No, it’s optional but adds depth by deglazing the pan and enhancing the overall flavor.

→ How can I add more texture to this dish?

Leaving some mushroom pieces unblended or topping with toasted pine nuts or crusty bread adds pleasant texture contrasts.

→ What herbs complement thyme in this preparation?

Fresh parsley is used as garnish and pairs well; bay leaf during simmering adds subtle herbal notes.