Creamy mushroom soup thyme (Print Version)
Velvety mushroom blend with fresh thyme and cream, ideal for warm, comforting meals.
# What You Need:
→ Vegetables
01 - 1 lb fresh mushrooms (button, cremini, or mixed), sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy & Liquids
04 - 2 tbsp unsalted butter
05 - 2 tbsp olive oil
06 - 3 cups vegetable broth
07 - 3/4 cup plus 2 tbsp heavy cream
→ Herbs & Seasonings
08 - 1 tsp fresh thyme leaves (plus extra for garnish)
09 - 1 bay leaf
10 - Salt and freshly ground black pepper, to taste
→ Optional
11 - 1 tbsp dry white wine
12 - Chopped fresh parsley, for garnish
# How-To:
01 - Heat butter and olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until translucent.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in the sliced mushrooms and thyme. Cook for 7-8 minutes, stirring occasionally, until mushrooms are golden and softened.
04 - Pour in the white wine to deglaze the pan and let it evaporate for 1-2 minutes.
05 - Add the bay leaf and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
06 - Remove the bay leaf. Using an immersion blender (or in batches in a stand blender), blend the soup until smooth or leave a few chunks for texture, as desired.
07 - Stir in the heavy cream, and season with salt and pepper. Warm through over low heat for 2-3 minutes.
08 - Ladle into bowls, garnish with extra thyme and chopped parsley if desired. Serve hot.
# Expert Advice:
01 -
- It transforms humble mushrooms into something luxurious and restaurant worthy with minimal effort
- The velvety texture makes you feel like youre eating something indulgent while still being wholesome and nourishing
02 -
- Do not rush the mushroom browning step, those golden bits are where all the deep savory flavor lives
- Adding the cream at the end prevents it from separating or curdling during the long simmer
03 -
- Use your immersion blender at an angle to avoid splashing hot soup on yourself
- Never let the soup come to a rolling boil after adding the cream or it may separate