Creamy Mushroom Soup Thyme (Print version)

Velvety soup with fresh mushrooms, thyme, and cream for a warm, comforting dish any time of year.

# What you need:

01 - 1 lb fresh mixed mushrooms (cremini, button, or shiitake), sliced

02 - 1 medium yellow onion, finely chopped

03 - 2 cloves garlic, minced

04 - 2 tbsp fresh thyme leaves (or 1 tsp dried)

05 - 2 tbsp chopped fresh parsley (for garnish)

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 (optional)

11 - 1/2 tsp salt, or to taste

12 - 1/4 tsp black pepper, or to taste

13 - Pinch of nutmeg (optional)

01 - Heat butter and olive oil in a large pot over medium heat. Add onions and cook for 3-4 minutes until translucent.

02 - Add garlic and thyme, sauté for 1 minute until fragrant.

03 - Add sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release moisture and begin to brown.

04 - Pour in white wine (if using) and cook for 2 minutes until mostly evaporated.

05 - Add vegetable broth, bring to a gentle simmer, cover, and cook for 15 minutes.

06 - Remove from heat. Blend using an immersion blender or in batches with a stand blender until smooth or to desired consistency.

07 - Return pot to low heat. Stir in heavy cream and nutmeg (if using). Season with salt and pepper. Warm gently for 2-3 minutes without boiling.

08 - Ladle into bowls, garnish with chopped parsley, and serve hot.

01 -

It transforms humble mushrooms into something luxurious without much effort
The thyme and cream create that restaurant quality texture everyone thinks is hard to achieve

02 -

Never boil the soup after adding the cream or it will separate and look curdled
Blending hot soup requires caution, either use an immersion blender or vent the blender lid to prevent steam explosions

03 -

Do not rush the mushroom browning step, those browned bits are where the deep flavor lives
Warm your bowls before serving so the soup stays hot longer