Creamy Mushroom Soup with Thyme
Rich, velvety, and full of earthy flavor, this Creamy Mushroom Soup with Thyme is the ultimate comfort dish. It’s simple yet sophisticated — perfect for cozy dinners or as a warm starter for a special meal.
Ingredients
- 500 g (about 1 lb) fresh mushrooms (such as cremini or button), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 50 g (about 3 ½ tbsp) unsalted butter
- 2 tbsp olive oil
- 750 ml (about 3 cups) vegetable or chicken broth
- 250 ml (about 1 cup) heavy cream
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and pepper, to taste
- Fresh thyme leaves, for garnish
- Crusty bread, for serving
Instructions
1. Sauté the Aromatics
In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Cook the Mushrooms
Add the sliced mushrooms to the pot. Cook for 10–15 minutes, stirring occasionally, until tender and most of their moisture has evaporated. Season lightly with salt and pepper.
3. Add Broth and Thyme
Pour in the broth and add the thyme. Bring to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld beautifully.
4. Blend Until Smooth
Use an immersion blender to purée the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of it. (Alternatively, transfer the soup to a blender in batches — just be careful with the hot liquid.)
5. Add the Cream
Return the blended soup to the pot (if needed) and stir in the heavy cream. Warm the soup gently over low heat until heated through — do not boil. Taste and adjust seasoning with more salt and pepper if desired.
6. Serve
Ladle the soup into bowls and drizzle with a touch of cream. Garnish with fresh thyme leaves, and serve with slices of crusty bread for dipping.
Cooking Tips
- For deeper flavor, mix different mushrooms such as shiitake, portobello, or oyster mushrooms.
- To make it lighter, replace the heavy cream with half-and-half or whole milk.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently before serving — avoid boiling to keep the cream smooth.
Creamy, savory, and perfectly seasoned — this mushroom soup is pure comfort in a bowl.
