Creamy Mushroom Soup Thyme (Printable Version)

Rich, velvety mushroom and thyme soup with creamy finish for comforting warmth.

# What You'll Need:

→ Vegetables

01 - 1.1 lbs cremini or button mushrooms, cleaned and sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Dairy

06 - 2 tbsp unsalted butter
07 - 0.85 cups heavy cream

→ Liquids

08 - 3.2 cups vegetable broth

→ Herbs & Seasonings

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

→ Other

12 - 2 tbsp olive oil

# Directions:

01 - In a large pot, heat olive oil and butter over medium heat. Add chopped onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Increase heat to medium-high. Add sliced mushrooms and thyme. Sauté for 8-10 minutes until golden and liquid has mostly evaporated.
04 - Pour in vegetable broth and add bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
05 - Remove bay leaf. Use immersion blender to purée until smooth, or leave some texture if preferred.
06 - Stir in heavy cream. Heat gently for 2-3 minutes. Season with salt and pepper to taste.
07 - Serve hot, garnished with extra thyme if desired.

# Expert Advice:

01 -
  • This soup comes together faster than you'd think, perfect for those nights when you want something comforting but don't have hours to spend at the stove
  • The way the cream transforms at the end, turning the whole pot silky and luxurious, feels like magic every single time
02 -
  • Never let the soup boil after adding the cream, or it will separate and look curdled instead of silky smooth
  • Pat your mushrooms dry before cooking if they're really wet from washing, or they'll steam instead of getting that gorgeous golden color
03 -
  • Make this soup a day ahead if you can, the flavors deepen and it somehow tastes even better after resting in the fridge overnight
  • Don't oversalt initially, as the cream will mellow the seasoning, so always taste again after that final addition

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