Creamy Mushroom Thyme Soup (Printable)

Velvety soup featuring fresh mushrooms, thyme, and cream for a deliciously soothing starter or light meal.

# What You'll Need:

→ Vegetables

01 - 17.6 oz 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 tbsp unsalted butter
07 - 1/2 cup heavy cream

→ Liquids

08 - 3 cups vegetable broth

→ Herbs & Seasoning

09 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

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

# How-to Steps:

01 - Melt butter in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and thyme leaves. Sauté for 8 to 10 minutes until mushrooms turn golden and release their moisture.
04 - Pour in vegetable broth and add bay leaf. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
05 - Remove bay leaf. Using an immersion blender or countertop blender, puree the soup until smooth.
06 - Return soup to pot if necessary. Stir in heavy cream, season with salt and pepper, and warm gently without boiling.
07 - Ladle soup into bowls and garnish with chopped parsley, thyme sprigs, or a drizzle of olive oil as desired.

# Expert Pointers:

01 -
  • It tastes like you spent hours cooking when it actually takes less than an hour.
  • The earthiness of mushrooms becomes refined and luxurious once they're blended into silk.
  • A single pot and an immersion blender mean minimal cleanup for maximum comfort.
02 -
  • Don't skip the step where mushrooms release their liquid—if you rush past the golden edges, you're leaving half the flavor behind.
  • Always taste just before serving because cream absorbs salt in surprising ways, and under-seasoned soup is the quickest way to disappoint yourself and whoever you're serving.
03 -
  • The secret to a soup that tastes like restaurant cooking is taking the time to let the mushrooms brown and the aromatics sweeten—rushing these steps is the only real mistake you can make.
  • Keep your cream separate from your blended base until the very end, because cream introduced too early can sometimes split or break if the temperature changes too rapidly.

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