Creamy Mushroom Soup Thyme (Printable)
Velvety blend of sautéed mushrooms and fresh thyme, finished with cream for smooth texture and rich flavor.
# What You'll Need:
→ Fresh Produce
01 - 1 lb cremini or button mushrooms, cleaned and sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh thyme leaves, plus extra for garnish
05 - 2 tablespoons fresh parsley, chopped (optional, for garnish)
→ Dairy
06 - 2 tablespoons unsalted butter
07 - scant 1 cup heavy cream (200 ml)
→ Pantry
08 - 3 cups vegetable stock (750 ml)
09 - 1 tablespoon olive oil
10 - Salt and freshly ground black pepper, to taste
→ Optional
11 - 1 tablespoon dry sherry or white wine (for deglazing)
# How To Make It:
01 - Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and a pinch of salt. Cook, stirring frequently, for 8 to 10 minutes until mushrooms turn golden and most liquid evaporates.
04 - Sprinkle fresh thyme leaves into the pot. If using, pour in dry sherry or white wine, stirring and cooking for 1 to 2 minutes until liquid mostly evaporates.
05 - Pour in vegetable stock, bring to a simmer, then reduce heat and cook uncovered for 10 minutes.
06 - Use an immersion blender to purée the soup until mostly smooth, leaving some texture if preferred. Alternatively, carefully blend in batches using a countertop blender.
07 - Return pot to low heat, stir in heavy cream, and warm gently. Season with salt and freshly ground black pepper to taste.
08 - Ladle soup into bowls, garnish with extra thyme and parsley, and serve hot.
# Expert Tips:
01 -
- It's the kind of soup that feels restaurant-quality but comes together in under an hour with ingredients you probably already have.
- The earthiness of mushrooms combined with thyme creates a flavor that's both elegant and deeply comforting.
- Blending it to silky smoothness while keeping a tiny bit of texture means every spoonful feels intentional.
02 -
- Don't skip sautéing the mushrooms until they release and reabsorb their liquid—this concentrates their umami and prevents the final soup from tasting watered down.
- If your soup seems too thick, warm stock stirred in gradually will fix it better than adding water at the end.
- Blending a hot soup can be dangerous, so use an immersion blender directly in the pot or let the soup cool before using a countertop blender.
03 -
- Make a double batch and freeze it in individual containers for a moment when you need comfort food but have no time to cook.
- Taste the soup before adding cream and again after, so you understand how cream changes what you're eating—it's a lesson in texture that applies to cooking far beyond soup.