Creamy Mushroom Soup Thyme (Printable)

Velvety blend of mushrooms and thyme, rich and comforting, perfect for a light start.

# What You Need:

→ Vegetables

01 - 1.1 lb fresh mushrooms (cremini, button, or mixed), 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 - ½ cup heavy cream

→ Liquids

08 - 3 cups vegetable broth

→ Herbs & Seasoning

09 - 1 tsp fresh thyme leaves or ½ 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:

01 - Melt butter in a large pot over medium heat. Add chopped onion, carrot, and celery, cooking 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 their moisture evaporates.
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. Puree soup using an immersion blender or in batches with a countertop blender until smooth.
06 - Return soup to pot if necessary. Stir in heavy cream, season with salt and pepper, and heat gently without boiling.
07 - Ladle soup into bowls and optionally garnish with fresh parsley, thyme sprigs, or a drizzle of olive oil.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in less than an hour, which means weeknight dinners suddenly feel less stressful.
  • The thyme and mushrooms create this deeply savory flavor without needing fancy ingredients or complicated techniques.
  • One pot means less cleanup, and honestly, that alone makes this a favorite in my rotation.
02 -
  • Don't skip letting the mushrooms sauté until their liquid evaporates—this is where the deeper, richer flavor develops instead of ending up as a watered-down soup.
  • If you add the cream and then crank up the heat, it can separate and look curdled; low heat at the end keeps everything silky and smooth.
03 -
  • Use an immersion blender for the smoothest results; it gives you more control than a countertop blender and means less cleanup.
  • Taste and season after adding the cream, not before, because cream can mute salt and requires a final adjustment to hit that perfect balance.

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