Creamy Mushroom Soup Thyme (Print Version)

Velvety soup blending fresh mushrooms and thyme, rich with herbs and cream for a soothing dish.

# What You'll Need:

→ Vegetables & Aromatics

01 - 1 lb fresh mixed mushrooms (cremini, button, or shiitake), sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh thyme leaves (or 1 tsp dried)
05 - 2 tbsp chopped fresh parsley (for garnish)

→ Dairy & Liquids

06 - 2 tbsp unsalted butter
07 - 2 tbsp olive oil
08 - 3 cups vegetable broth
09 - 3/4 cup + 2 tbsp heavy cream
10 - 1/4 cup dry white wine (optional)

→ Seasonings

11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper, or to taste
13 - Pinch of nutmeg (optional)

# How to Make It:

01 - Heat butter and olive oil in a large pot over medium heat. Add onions and cook 3-4 minutes until translucent.
02 - Add garlic and thyme; sauté 1 minute until fragrant.
03 - Add sliced mushrooms and cook 8-10 minutes, stirring occasionally, until they release moisture and begin to brown.
04 - Pour in white wine if using and cook 2 minutes until mostly evaporated.
05 - Add vegetable broth. Bring to a gentle simmer, cover, and cook 15 minutes.
06 - Remove from heat. Using an immersion blender or stand blender, blend until smooth or to desired consistency.
07 - Return pot to low heat. Stir in heavy cream and nutmeg if using. Season with salt and pepper. Warm gently 2-3 minutes without boiling.
08 - Ladle into bowls, garnish with chopped parsley, and serve hot.

# Expert Advice:

01 -
  • The texture is impossibly silky without feeling heavy or weighed down
  • It comes together in under an hour but tastes like it simmered all day
  • Thyme and mushrooms were practically meant to be together
02 -
  • Never boil the soup after adding the cream or it might separate and look curdled
  • Hot soup expands when blended, so never fill your blender more than halfway full
  • Letting the mushrooms brown properly is what gives this soup its deep, savory character
03 -
  • Adding a handful of rehydrated dried porcini mushrooms takes the flavor to another level
  • For a vegan version, use all olive oil and your favorite plant based cream alternative

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