Creamy Mushroom Soup Thyme (Printable Version)

Velvety blend of fresh mushrooms and thyme enriched with cream for a soothing starter or light meal.

# What You’ll Need:

→ Vegetables

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

→ Dairy

06 - 2 tbsp unsalted butter
07 - ½ cup heavy cream

→ Liquids

08 - 3 cups vegetable broth

→ Herbs & Seasoning

09 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

12 - 1 tbsp fresh parsley, chopped
13 - Extra thyme sprigs
14 - Olive oil, for drizzling

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion, carrot, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and thyme leaves. Sauté for 8 to 10 minutes until mushrooms are golden and moisture evaporates.
04 - Pour in vegetable broth and add bay leaf. Bring to a boil, reduce heat, and simmer gently for 15 minutes.
05 - Remove bay leaf. Use an immersion blender or countertop blender to puree the soup until smooth.
06 - Return soup to pot if needed. Stir in heavy cream, season with salt and pepper, and warm gently without boiling.
07 - Ladle soup into bowls and garnish with fresh parsley, thyme sprigs, or a drizzle of olive oil as desired.

# Top Tips:

01 -
  • The soup comes together in under an hour and tastes like you've been simmering it for half the day.
  • Fresh thyme transforms ordinary mushrooms into something aromatic that fills your whole kitchen.
  • It's silky without being heavy, elegant enough for guests but simple enough for a quiet weeknight.
02 -
  • Don't skip sautéing the mushrooms until their liquid evaporates; this step is what prevents a watery, bland soup and builds real depth.
  • Always add cream off the heat—boiling cream can make it break and separate, leaving an oily, curdled finish instead of silky richness.
03 -
  • Don't wash mushrooms under running water; wipe them gently with a damp cloth instead. Water makes them soggy and dilutes their flavor.
  • If your soup seems too thick after blending, thin it with a little warm broth; if it's too thin, simmer it gently for a few extra minutes without the lid.

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