Creamy Mushroom Soup Thyme (Printable)

Velvety soup with fresh mushrooms and thyme, perfect for a comforting and aromatic meal.

# What You'll Need:

→ Vegetables & Aromatics

01 - 1 lb fresh mixed mushrooms, sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh thyme leaves
05 - 2 tbsp chopped fresh parsley

→ Dairy & Liquids

06 - 2 tbsp unsalted butter
07 - 2 tbsp olive oil
08 - 3 cups vegetable broth
09 - 3/4 cup plus 2 tbsp heavy cream
10 - 1/4 cup dry white wine

→ Seasonings

11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - Pinch of nutmeg

# How-To Steps:

01 - Heat butter and olive oil in a large pot over medium heat. Add onions and cook 3-4 minutes until translucent.
02 - Add garlic and thyme, sauté 1 minute until fragrant.
03 - Add sliced mushrooms and cook 8-10 minutes, stirring occasionally, until they release moisture and begin to brown.
04 - Pour in white wine and cook 2 minutes until mostly evaporated.
05 - Add vegetable broth, bring to gentle simmer, cover, and cook 15 minutes.
06 - Remove from heat. Blend with immersion blender until smooth or to desired consistency.
07 - Return pot to low heat. Stir in heavy cream and nutmeg. Season with salt and pepper. Warm gently 2-3 minutes without boiling.
08 - Ladle into bowls, garnish with chopped parsley, and serve hot.

# Expert Advice:

01 -
  • The way it transforms humble mushrooms into something restaurant-worthy in under an hour
  • That first spoonful when the cream hits the hot broth and creates pure comfort in a bowl
02 -
  • Never blend hot soup with the lid completely tight on a regular blender, or it will explode everywhere (I learned this the messy way)
  • If the soup seems too thick after blending, add more broth a little at a time until it reaches your preferred consistency
03 -
  • Start blending on low speed and gradually increase to prevent hot soup from splashing up the sides
  • Warm your bowls in the oven for a few minutes before serving, it keeps the soup hotter longer

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