Creamy Mushroom Soup Thyme (Printable)

Velvety soup featuring sautéed mushrooms and fresh thyme with a touch of cream for richness.

# What You'll Need:

→ Fresh Produce

01 - 1 lb cremini or button mushrooms, cleaned and sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh thyme leaves, plus extra for garnish
05 - 2 tablespoons fresh parsley, chopped (optional, for garnish)

→ Dairy

06 - 2 tablespoons unsalted butter
07 - scant 1 cup heavy cream (200 ml)

→ Pantry

08 - 3 cups vegetable stock (750 ml)
09 - 1 tablespoon olive oil
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ Optional

12 - 1 tablespoon dry sherry or white wine (for deglazing)

# How to Make It:

01 - Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Add sliced mushrooms and a pinch of salt. Cook, stirring often, for 8 to 10 minutes until mushrooms turn golden and most liquid evaporates.
04 - Stir in fresh thyme leaves. If using, add sherry or white wine and cook for 1 to 2 minutes until liquid mostly evaporates.
05 - Pour in vegetable stock, bring to a simmer, then reduce heat and cook uncovered for 10 minutes.
06 - Using an immersion blender, puree the soup until mostly smooth, leaving some texture. Alternatively, blend in batches in a countertop blender.
07 - Return soup to low heat, stir in heavy cream, and warm gently. Season with salt and freshly ground black pepper to taste.
08 - Ladle soup into bowls, garnish with extra thyme and parsley, and serve hot.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality comfort in your own pot, ready in less than an hour.
  • The cream makes it feel indulgent without being heavy, and the thyme adds a whisper of sophistication.
  • You can make it with pantry staples and whatever fresh mushrooms you find—no fussy techniques required.
02 -
  • Don't skip the step where mushrooms release their liquid and then evaporate it—that's where the flavor concentrates and deepens.
  • The immersion blender is your friend; you want texture, not baby food, so pulse it rather than puree it completely.
  • Salt the mushrooms early—it pulls out their moisture and prevents them from steaming instead of browning.
03 -
  • Use a wooden spoon to scrape the pan as the mushrooms cook—you want to capture every flavorful bit.
  • Don't add the cream until the very end and keep the heat low; cream can separate if it boils, and you want it silky, not broken.

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