Creamy Mushroom Soup with Thyme (Print View)
A velvety blend of earthy mushrooms and fresh thyme creates this comforting, aromatic soup ready in under an hour.
# Ingredient List:
→ Vegetables
01 - 1 lb mixed fresh mushrooms (cremini, button, or wild), sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 celery stalk, finely chopped
→ Dairy
05 - 3 tbsp unsalted butter
06 - ½ cup heavy cream
→ Liquids
07 - 4 cups vegetable broth
→ Herbs & Seasonings
08 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
09 - ½ tsp salt, or to taste
10 - ¼ tsp freshly ground black pepper
→ Optional
11 - 1 tbsp olive oil (for sautéing)
12 - Fresh parsley, chopped, for garnish
# How to Make:
01 - In a large pot, melt the butter (and olive oil, if using) over medium heat. Add the onion and celery; cook until softened, about 5 minutes.
02 - Stir in the garlic and cook for 1 minute until fragrant. Add the sliced mushrooms and thyme. Cook, stirring occasionally, until the mushrooms release their juices and become golden, about 10 minutes.
03 - Season with salt and pepper. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
04 - Remove from heat. Using an immersion blender, puree the soup until smooth (or leave some texture if desired). Alternatively, blend in batches in a countertop blender.
05 - Stir in the heavy cream and heat gently for 2–3 minutes. Do not boil. Taste and adjust seasoning if necessary. Ladle into bowls and garnish with fresh parsley.
# Expert Advice:
01 -
- It's like a warm hug in a bowl, perfect for chasing away those chilly evening blues.
- You can impress guests with its velvety texture and rich flavor, yet it's surprisingly simple to make.
02 -
- Don't overcrowd the pot when cooking the mushrooms; they need space to brown, not steam, which is essential for deep flavor.
- Always heat the cream gently and never boil it after adding to the soup; this prevents any unfortunate curdling incidents.
03 -
- For an extra layer of umami, sauté a tiny amount of dried porcini mushrooms (rehydrated and chopped) with your fresh mushrooms.
- A tiny splash of dry sherry or white wine added after the mushrooms have browned can deglaze the pan and add incredible depth.