Creamy Mushroom Soup Thyme

There is nothing quite like the earthy aroma of mushrooms hitting hot butter on a rainy afternoon. This soup came about during a particularly dreary March when I needed something to warm both my kitchen and my spirits. The first time I made it, my neighbor actually knocked on my door to ask what smelled so incredible.

I served this at a small dinner party last fall, and everyone went quiet after their first spoonful. One friend admitted she usually dislikes mushroom soup but asked for seconds before I could even sit down. Now it is my go to when I want to make people feel genuinely cared for through food.

Ingredients

• 500 g mixed mushrooms: I use whatever looks freshest at the market, usually a combination of cremini and button for depth
• 1 medium yellow onion: Finely chopped so it melts into the soup without any distinct pieces
• 2 cloves garlic: Minced fresh because garlic powder never gives the same aromatic pop
• 2 tbsp fresh thyme leaves: Strip the leaves off the woody stems, or use 1 tsp dried if that is what you have
• 2 tbsp chopped fresh parsley: For that bright finishing touch that makes the bowl look inviting
• 2 tbsp unsalted butter: The foundation of that rich, velvety mouthfeel
• 2 tbsp olive oil: Prevents the butter from burning and adds a lovely grassy note
• 750 ml vegetable broth: Use a good quality one you would happily drink on its own
• 200 ml heavy cream: Do not skimp here, it makes all the difference in texture
• 60 ml dry white wine: Optional but adds a lovely brightness that cuts through the richness
• Salt and black pepper: Start with the suggested amounts and adjust to your taste
• Pinch of nutmeg: Just a tiny pinch adds an incredible warmth most people cannot quite identify

Instructions

Build your flavor base:

Melt the butter with the olive oil in a large pot over medium heat, then add the chopped onions and let them soften for about 4 minutes until they turn translucent and smell sweet.

Wake up the aromatics:

Stir in the garlic and thyme, cooking for just 1 minute until your kitchen fills with that incredible fragrant scent.

Brown the mushrooms:

Add all those beautiful sliced mushrooms and let them cook for 8 to 10 minutes, stirring now and then as they release their moisture and start to turn golden brown in spots.

Deglaze the pot:

Pour in the white wine if you are using it, and let it bubble away for about 2 minutes until most of the liquid has evaporated and left behind all that concentrated flavor.

Simmer the soup:

Add the vegetable broth and bring everything to a gentle bubble, then cover and let it simmer for 15 minutes so the flavors can really get to know each other.

Blend until silky:

Remove the pot from heat and use an immersion blender right in the pot, or blend in batches if using a stand blender, until the soup reaches your preferred consistency.

Add the cream:

Return the soup to low heat, stir in the heavy cream and that pinch of nutmeg, then season with salt and pepper and warm gently for 2 to 3 minutes.

Serve and garnish:

Ladle the hot soup into bowls and scatter some fresh parsley on top for a pop of color and freshness.

Save

This soup has become my comfort food of choice during cold months, but I also make it when friends need a little extra warmth in their lives. Something about it just feels like an embrace in a bowl.

Choosing Your Mushrooms

I have found that mixing different mushroom varieties creates the most complex flavor profile. Cremini add that earthy base, while button mushrooms contribute a mild sweetness, and even a handful of shiitake can add wonderful depth. Do not be afraid to use what looks fresh and appealing at your market.

Make It Ahead

This soup actually tastes better the next day, which makes it perfect for meal prep or dinner parties. Store it in the refrigerator for up to three days, and gently reheat over low heat, adding a splash more cream if it has thickened too much.

Serving Suggestions

A crusty baguette toasted with garlic butter is the perfect companion for soaking up every last drop. I also love serving it alongside a simple green salad dressed with a bright vinaigrette to cut through the richness.

• Top with crispy fried sage leaves for an elegant touch
• A drizzle of truffle oil right before serving feels incredibly luxurious
• Pair with a chilled Chardonnay to balance the creaminess

Save

There is something deeply satisfying about transforming such humble ingredients into something so elegant and comforting.

Recipe FAQs

→ What mushrooms work best for this soup?

Mixed varieties like cremini, button, and shiitake create a rich and layered flavor profile in the soup.

→ Can white wine be omitted?

Yes, the soup remains flavorful without wine, but adding it enhances depth and aroma.

→ How does thyme influence the soup's taste?

Fresh thyme adds a subtle, earthy fragrance that complements the mushrooms perfectly.

→ Is heavy cream necessary in this dish?

The cream provides a smooth, velvety texture, balancing the savory mushroom base.

→ What are good garnishes for this soup?

Chopped fresh parsley adds a bright, fresh contrast and a pop of color to the creamy soup.

→ Can this soup be prepared vegan-friendly?

Replace butter with extra olive oil and use plant-based cream alternatives for a dairy-free version.