Creamy Mushroom Soup with Thyme (Printable Version)

Velvety mushroom soup with fresh thyme and cream.

# What You’ll Need:

→ Vegetables

01 - 17.6 oz fresh mushrooms (cremini or button), sliced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 celery stalk, finely chopped

→ Dairy

05 - 2 tbsp unsalted butter
06 - 6.8 fl oz heavy cream

→ Liquids

07 - 25.4 fl oz vegetable stock
08 - 2 fl oz dry white wine (optional)

→ Herbs & Seasonings

09 - 2 tsp fresh thyme leaves, plus extra for garnish
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Drizzle of extra cream
13 - Fresh thyme sprigs

# Directions:

01 - Melt butter in a large pot over medium heat. Add finely chopped onion and celery; sauté for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and cook, stirring occasionally, for 8 to 10 minutes until most liquid evaporates and mushrooms turn golden.
04 - Pour in dry white wine, if using, and simmer for 2 minutes to reduce slightly.
05 - Add vegetable stock, fresh thyme leaves, and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Remove bay leaf. Use an immersion blender to purée the soup until smooth, or leave some texture as preferred.
07 - Stir in heavy cream and season with salt and black pepper. Heat gently for 2 to 3 minutes without boiling.
08 - Ladle soup into bowls, garnish with a drizzle of cream and fresh thyme sprigs. Serve immediately.

# Top Tips:

01 -
  • It tastes like something simmered all day but comes together in under an hour.
  • The fresh thyme makes the whole kitchen smell like a cottage in the countryside.
  • Silky enough for company, comforting enough for a solo dinner in pajamas.
02 -
  • Dont rush the mushrooms; if you stir them too much they steam instead of browning, and you lose that deep flavor.
  • Always remove the pot from direct heat before adding the cream, then return it gently to avoid curdling.
03 -
  • A squeeze of lemon juice at the very end brightens the whole bowl without tasting citrusy.
  • If the soup feels too thick after blending, thin it with a little extra stock until it coats the back of a spoon just right.

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