Creamy Mushroom Soup Thyme (Printable)

Velvety mushroom soup with fresh thyme and creamy texture, ideal for a comforting starter or light meal.

# What You 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
05 - 2 tablespoons fresh parsley, chopped (optional)

→ Dairy

06 - 2 tablespoons unsalted butter
07 - ¾ cup heavy cream

→ Pantry

08 - 3 cups vegetable stock
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 Steps:

01 - Heat olive oil and butter in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened and translucent.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and a pinch of salt. Sauté for 8 to 10 minutes until golden and most liquid has evaporated, stirring often.
04 - Sprinkle fresh thyme leaves and, if using, pour in sherry or white wine. Cook for 1 to 2 minutes until the liquid evaporates.
05 - Pour in vegetable stock. Bring to a simmer, then reduce heat and cook uncovered for 10 minutes.
06 - Use an immersion blender to purée the soup until mostly smooth, retaining some texture, or blend carefully in batches using a countertop blender.
07 - Return soup to low heat, stir in heavy cream, and warm through gently. Season with salt and black pepper to taste.
08 - Ladle soup into bowls, garnish with additional thyme and parsley, and serve hot.

# Helpful Tips:

01 -
  • It tastes like you've been cooking all day, but comes together in less than an hour.
  • Cream and mushrooms are a pairing that just works—no fussing required.
  • Fresh thyme gives it character that dried herbs simply can't match.
02 -
  • Don't skip the step of cooking mushrooms until their liquid evaporates—that's when they develop deep, savory flavor instead of tasting watery.
  • If your soup breaks when you add the cream (it curdles or looks separated), it means the heat was too high. Keep cream additions low and gentle.
  • Taste before you season. Since you used stock and butter, you might need less salt than you think.
03 -
  • Buy mushrooms from the farmer's market if you can—they have deeper flavor and better texture than supermarket ones that sit in plastic too long.
  • Room-temperature cream blends into the soup more smoothly than cold cream straight from the refrigerator.
  • If you're blending in batches with a countertop blender, leave the center cap off the lid and cover loosely with a towel to let steam escape—it's safer and more effective.

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