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So, you’re standing in your kitchen staring at a pile of mushrooms and thinking, “What now?” Don’t worry—I’ve got your back. This creamy mushroom soup with thyme is rich, cozy, and classy enough to make you feel like you’re eating in a French café (minus the flight and the scary price tag). It’s also simple enough that you won’t end up crying over a complicated recipe.
Why This Recipe is Awesome
First off, mushrooms + cream = comfort food magic. Add in thyme, and suddenly you’re a culinary genius. This soup is deeply savory, earthy, and creamy without being heavy—it’s the ultimate hug in a bowl. Plus, you can make it in under an hour, which means dinner’s on the table faster than you can rewatch your favorite Netflix episode.
Ingredients You’ll Need
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 1/2 pounds mushrooms, sliced (mix of cremini, button, or wild if you’re fancy)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half if you want it lighter)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Step-by-Step Instructions
- Heat butter and olive oil in a large pot. Add onion and cook until soft and fragrant.
- Toss in garlic, mushrooms, and thyme. Cook until the mushrooms release their liquid and start to brown. This is where the flavor magic happens—don’t rush it.
- Sprinkle flour over the mixture and stir for a minute. This thickens the soup and keeps it from being watery.
- Slowly add broth, stirring constantly to avoid lumps. Bring to a simmer and let it cook for about 15 minutes.
- Reduce heat and stir in cream. Let it warm gently—don’t boil, unless you like curdled cream (you don’t).
- Season with salt and pepper. Garnish with parsley and serve piping hot.
Common Mistakes to Avoid
- Skipping the browning step. Mushrooms need that caramelization to get flavor. If you rush, you’ll end up with bland soup.
- Overcooking after adding cream. That’s a fast track to grainy soup sadness.
- Forgetting to season. Mushrooms can be flat without enough salt and pepper. Taste as you go.
Alternatives & Substitutions
- Want it vegan? Swap butter for olive oil and use coconut cream or cashew cream.
- No thyme? Rosemary or sage works too, though thyme is the classic pairing.
- Want extra richness? Stir in a splash of sherry or white wine before the broth.
- Lighten it up? Use milk instead of cream, though you’ll sacrifice some silky texture.
FAQ
Can I freeze this soup?
Not really. Cream-based soups don’t freeze well—they tend to separate. Better to refrigerate and eat within 3–4 days.
Can I blend it?
Sure! Use an immersion blender for a smooth soup, or leave it chunky if you like some texture.
Can I use only one type of mushroom?
Absolutely. Cremini or white button mushrooms work fine, but a mix gives more depth.
What’s good with this soup?
Crusty bread. Always. Or a gooey grilled cheese if you’re living your best life.
Can I make it dairy-free?
Yes—just use plant-based cream or milk and olive oil.
Final Thoughts
Creamy mushroom soup with thyme is one of those recipes that looks fancy but is secretly easy. It’s earthy, velvety, and perfect for cozy nights, but also impressive enough for dinner parties. Whether you slurp it from a mug in your PJs or ladle it into pretty bowls for guests, this soup will never let you down.
