Creamy Mushroom Soup Thyme (Print Version)

Rich, smooth mushroom soup with fresh thyme and cream, perfect for a cozy starter or meal.

# What You Need:

→ Vegetables

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

→ Dairy

06 - 1/4 cup heavy cream
07 - 2 tbsp unsalted butter

→ Liquids

08 - 3 cups vegetable broth
09 - 1/2 cup whole milk

→ Herbs & Seasoning

10 - 1 1/2 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

13 - Extra thyme sprigs
14 - Drizzle of cream

# How To Make:

01 - Melt the butter in a large pot over medium heat. Add the onions, carrot, celery, and garlic; sauté until softened, about 5 minutes.
02 - Add the mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 8–10 minutes.
03 - Stir in the thyme and bay leaf. Pour in the vegetable broth and bring to a simmer. Cover and cook for 15 minutes.
04 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth (or leave some texture if desired).
05 - Stir in the milk and cream. Heat gently until warmed through, but do not boil. Season with salt and pepper to taste.
06 - Serve hot, garnished with extra thyme and a drizzle of cream if desired.

# Expert Tips:

01 -
  • The texture transforms from humble ingredients into something that tastes like it came from a fancy restaurant
  • It comes together in under an hour but keeps beautifully for leftovers, actually tasting better the next day
02 -
  • I once forgot to remove the bay leaf before blending and spent twenty minutes fishing out tiny sharp pieces from an otherwise perfect soup
  • Letting the mushrooms properly brown and caramelize is the difference between a good soup and an unforgettable one
03 -
  • Clean mushrooms with a damp cloth rather than running water under the tap, they act like sponges and waterlogged mushrooms will not brown properly
  • Room temperature cream prevents it from curdling when you add it to the hot soup base

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