Creamy Mushroom Soup Thyme (Printer-friendly)
Rich and smooth blend of sautéed mushrooms and fresh thyme, perfect for a warming dish.
# What You'll Need:
→ Vegetables
01 - 1 lb cremini or button mushrooms, sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 stalk celery, finely chopped
→ Dairy & Liquids
05 - 2 tbsp unsalted butter
06 - 2 tbsp olive oil
07 - 4 cups vegetable broth
08 - 1 cup heavy cream
→ Herbs & Seasoning
09 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste
→ Optional
12 - 2 tbsp dry white wine
13 - Chopped fresh parsley, for garnish
# How to Prepare:
01 - In a large pot over medium heat, melt the butter with the olive oil.
02 - Add the onions and celery; sauté for 4–5 minutes until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the sliced mushrooms and cook, stirring occasionally, for 8–10 minutes until mushrooms are golden and most of their moisture has evaporated.
05 - Deglaze the pot with white wine if using, scraping up any browned bits, and let it reduce for 2 minutes.
06 - Add the thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
07 - Remove the bay leaf from the soup.
08 - Using an immersion blender or in batches with a standard blender, purée the soup until smooth or your desired texture.
09 - Return the soup to low heat, stir in the cream, and heat gently for 2–3 minutes. Season with salt and pepper to taste.
10 - Serve hot, garnished with parsley and a sprinkle of fresh thyme, if desired.
# Expert Advice:
01 -
- The way cream and mushrooms together create something that feels luxurious but takes less than an hour
- How one pot can turn simple ingredients into a soup that makes people pause and actually say wow
02 -
- Do not rush the initial mushroom cooking or you will miss the deep flavor that comes from proper browning
- Let the soup cool slightly before puréeing if using a standard blender to avoid hot steam buildup
03 -
- Room temperature cream blends in more smoothly than cold straight from the fridge
- Mushroom soup actually tastes better the next day as flavors continue to develop