Creamy Mushroom Soup Thyme (Printable version)
Velvety mushrooms with fresh thyme and cream create a comforting, aromatic dish.
# 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 and freshly ground black pepper, to taste
→ Optional
11 - 1 tablespoon dry sherry or white wine (for deglazing)
# How To:
01 - Heat olive oil and butter in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and a pinch of salt. Cook, stirring frequently, for 8 to 10 minutes until mushrooms are golden and most moisture has evaporated.
04 - Add fresh thyme leaves; if using, pour in sherry or white wine. Stir and cook for 1 to 2 minutes until liquid mostly 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 blend until mostly smooth, leaving some texture if desired. Alternatively, carefully blend in batches in a countertop blender.
07 - Return soup to low heat, stir in heavy cream, and warm gently. Season with salt and freshly ground black pepper to taste.
08 - Ladle soup into bowls, garnish with extra thyme and parsley, and serve hot.
# Expert Advice:
01 -
- It tastes like you spent hours in the kitchen but comes together in under 45 minutes, which feels like stealing.
- The texture is silky without being pretentious, and it actually improves when you make it a day ahead.
- You can dress it up or serve it in a mug while wearing sweatpants, and it works either way.
02 -
- Don't skip the step of cooking the mushrooms until their liquid evaporates—that's when they go from watery to deeply flavorful, and it's the difference between so-so and memorable.
- If your cream is cold when it hits the soup, whisk it with a splash of the hot soup first so it integrates smoothly instead of curdling or clumping.
- Taste before serving because salt is a flavor amplifier, and what tastes subtle hot will taste flat when it cools slightly in the bowl.
03 -
- Keep your stock hot in a separate pot before pouring it in, which means the soup simmers faster and the mushrooms stay more flavorful instead of stewing in lukewarm liquid.
- If the soup breaks and looks oily or separated, whisk in a splash of stock or even water off the heat, which usually brings it back together.