Creamy Mushroom Soup Thyme (Print)

Velvety mushroom and thyme blend with luscious cream for a warm, comforting dish.

# What You Need:

→ Vegetables

01 - 1.1 lb fresh mushrooms (cremini or button), sliced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 celery stalk, finely chopped

→ Dairy

05 - 2 tbsp unsalted butter
06 - ⅞ cup heavy cream

→ Liquids

07 - 3 cups vegetable stock
08 - ¼ cup dry white wine (optional)

→ Herbs & Seasonings

09 - 2 tsp fresh thyme leaves, plus extra for garnish
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

12 - Drizzle of extra cream
13 - Fresh thyme sprigs

# How to Make:

01 - In a large pot, melt butter over medium heat. Add onions and celery; sauté for 3-4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until their liquid mostly evaporates and they develop a golden color.
04 - Pour in dry white wine if using, then simmer for 2 minutes to reduce slightly.
05 - Add vegetable stock, fresh thyme, and bay leaf. Bring to a gentle boil, reduce heat, and simmer uncovered for 15 minutes.
06 - Remove bay leaf. Use an immersion blender to purée soup until smooth, or leave some texture as preferred.
07 - Stir in heavy cream, season with salt and pepper. Heat gently for 2-3 minutes without boiling.
08 - Ladle soup into bowls, garnish with a drizzle of cream and fresh thyme sprigs, then serve hot.

# Expert Advice:

01 -
  • It comes together in under 45 minutes without fussy techniques or hard-to-find ingredients.
  • The soup is naturally smooth and elegant enough for dinner parties, but casual enough for midweek comfort.
  • One pot means minimal cleanup, which is honestly the best part of cooking on weeknights.
02 -
  • Don't skip the step where mushrooms release and then reabsorb their liquid—rushing through this dries them out and flattens the flavor.
  • Blending while the soup is too hot can cause the cream to separate; let it cool just slightly if you're nervous, or use the immersion blender right in the pot for gentler heat distribution.
  • Taste before serving because salt levels vary wildly depending on your stock choice; add it gradually rather than all at once.
03 -
  • Invest in good quality vegetable stock or make your own; it's the difference between soup that tastes alive and soup that tastes flat.
  • Fresh thyme is non-negotiable—dried thyme turns medicinal—but if you're truly without it, fresh tarragon or chervil can work in a pinch.

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