Creamy Mushroom Soup Thyme (Print Version)

Velvety soup combining sautéed mushrooms, fresh thyme, and creamy texture for a cozy meal.

# What You Need:

→ Vegetables

01 - 1.1 lbs cremini or button mushrooms, cleaned and sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Dairy

06 - 2 tbsp unsalted butter
07 - 0.85 cups heavy cream

→ Liquids

08 - 3.2 cups vegetable broth

→ Herbs & Seasonings

09 - 2 tsp fresh thyme leaves or 1 tsp dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper to taste

→ Other

12 - 2 tbsp olive oil

# How-To:

01 - Heat olive oil and butter in a large pot over medium heat. Add chopped onion, carrot, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to brown.
03 - Increase heat to medium-high. Add sliced mushrooms and thyme. Cook for 8–10 minutes until mushrooms are golden brown and most liquid has evaporated.
04 - Pour in vegetable broth and add bay leaf. Bring to a boil, then reduce heat to low and simmer for 15 minutes to develop flavors.
05 - Remove and discard bay leaf. Use immersion blender to purée until completely smooth, or leave slight texture if preferred.
06 - Stir in heavy cream and heat gently for 2–3 minutes. Season generously with salt and pepper to taste.
07 - Ladle hot soup into bowls. Garnish with additional fresh thyme leaves if desired.

# Expert Advice:

01 -
  • The way the mushrooms concentrate and deepen in flavor makes every spoonful feel luxurious
  • It comes together in under an hour but tastes like it simmered all day
  • Simple ingredients create something restaurant worthy yet completely approachable
02 -
  • Take your time sautéing the mushrooms until they are deeply golden
  • The soup continues to thicken as it sits, so adjust consistency with more broth if needed
  • Room temperature cream prevents it from separating when you add it
03 -
  • Use a mix of mushrooms for more complex flavor
  • Start with cold butter and oil to prevent burning
  • Let the soup cool slightly before blending to avoid splatters

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