Creamy Mushroom Soup Thyme (Print)

Velvety blend of mushrooms and thyme with cream for a cozy starter or light meal.

# What You Need:

→ Vegetables

01 - 1.1 lb fresh mushrooms (cremini, button, or a mix), sliced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced

→ Dairy

06 - 2 tablespoons unsalted butter
07 - ½ cup heavy cream

→ Liquids

08 - 3 1/8 cups vegetable broth

→ Herbs & Seasoning

09 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

12 - 1 tablespoon fresh parsley, chopped
13 - Extra thyme sprigs
14 - A drizzle of olive oil

# How to Make:

01 - Melt butter in a large pot over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until softened for about 5 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant, stirring constantly.
03 - Add sliced mushrooms and fresh thyme leaves; sauté for 8 to 10 minutes until mushrooms are golden and their liquid evaporates.
04 - Pour in vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce heat and let simmer gently for 15 minutes.
05 - Remove bay leaf. Use an immersion blender to blend the soup until smooth or process in batches in a countertop blender.
06 - Return soup to pot if needed. Stir in heavy cream, adjust seasoning with salt and pepper, and warm gently without boiling.
07 - Ladle soup into bowls and garnish with fresh parsley, thyme sprigs, or a drizzle of olive oil as desired.

# Expert Advice:

01 -
  • It tastes like you've been stirring it for hours, but it's genuinely done in 45 minutes.
  • The thyme gives it this earthy, whisper-quiet sophistication that cream alone could never do.
  • One pot, one blender, and you've got something restaurant-worthy sitting on your stove.
02 -
  • The mushroom liquid that releases while sautéing is gold—let it evaporate so those mushrooms concentrate their flavor instead of turning into a watery mess.
  • If you blend this hot, be careful with the lid—steam builds and it can splatter, so either let it cool slightly or blend in smaller batches with the lid askew.
03 -
  • If your soup breaks (the cream curdles), don't panic—blend it again or whisk in a splash of cold broth to bring it back together.
  • Taste before serving and don't be shy with the salt and pepper; both transform the soup from nice to memorable.

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