Creamy Mushroom Soup Thyme (Printable Version)

Velvety blend of mushrooms, shallots, fresh thyme, and cream for a comforting, elegant dish.

# What You'll Need:

→ Mushrooms

01 - 1 lb cremini or button mushrooms, cleaned and sliced

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 2 shallots, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp unsalted butter

→ Liquids

06 - 3 cups vegetable broth
07 - 3/4 cup + 2 tbsp heavy cream

→ Herbs & Seasonings

08 - 3 sprigs fresh thyme (plus extra for garnish)
09 - 1 bay leaf
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp sea salt, or to taste

→ Optional

12 - 1 tbsp olive oil (for a silkier texture)
13 - Crusty bread, for serving

# Directions:

01 - Melt butter in a large pot over medium heat. Add onions and shallots; sauté for 3-4 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Add sliced mushrooms and sauté for 7-8 minutes until mushrooms are golden brown and their moisture has completely evaporated.
04 - Add thyme sprigs and bay leaf to the pot, stirring to combine with the mushroom mixture.
05 - Pour in vegetable broth and bring to a gentle boil. Reduce heat to low and simmer uncovered for 15 minutes to develop flavors.
06 - Discard the thyme sprigs and bay leaf from the soup.
07 - Use an immersion blender to puree the soup until completely smooth and velvety. Alternatively, blend in batches using a countertop blender, then return to pot.
08 - Stir in heavy cream, black pepper, and salt. Simmer gently for 5 more minutes; do not allow the soup to come to a boil.
09 - Taste the soup and adjust salt and pepper as needed to achieve proper seasoning balance.
10 - Serve hot in warmed bowls, garnished with fresh thyme leaves and a drizzle of olive oil. Accompany with crusty bread if desired.

# Expert Advice:

01 -
  • The texture becomes impossibly silky without any fancy techniques
  • It tastes like you spent hours simmering when really it's just patient sautéing
02 -
  • The secret to restaurant-quality soup is browning your mushrooms really well—don't rush this step even if it takes longer than expected
  • Adding cream to a boiling soup can cause it to separate, so always reduce heat first
03 -
  • Leftovers actually taste better the next day as flavors continue to develop
  • If reheating, do it gently over low heat to prevent the cream from separating

Return