Cream of Mushroom Soup with Garlic and Thyme is a rich, comforting, and aromatic soup that elevates the humble mushroom to gourmet status. Its creamy texture, earthy mushroom flavor, and fragrant notes of garlic and thyme make it a perfect starter, a cozy weeknight dinner, or a luxurious addition to any meal.

This soup is a celebration of simplicity and depth — the mushrooms provide umami richness, the garlic adds warmth, and the thyme adds a subtle herbal fragrance. Smooth, velvety, and satisfying, it’s a classic recipe that’s perfect for all occasions, from casual dinners to festive meals.

Why I Love This Recipe

I love this recipe because it’s comforting yet sophisticated. The mushrooms are sautéed to perfection, releasing their natural earthy flavor, while the garlic and thyme infuse the soup with aromatic complexity. Blending part of the soup creates a creamy texture without relying solely on heavy cream, making it both rich and wholesome.

This soup is versatile — it can be served as a starter, paired with bread or a salad, or enjoyed on its own as a light meal.

Why It’s a Must-Try Dish

This is a must-try because it transforms simple ingredients into a restaurant-quality soup. Its earthy, creamy, and aromatic profile appeals to both mushroom lovers and those new to mushrooms.

Perfect for fall and winter or anytime you crave a comforting bowl, it’s a recipe that impresses with minimal effort.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 25–30 minutes
• Total Time: 40–45 minutes
• Servings: 4–6 servings
• Calories: ~180 kcal per serving
• Course: Soup / Starter
• Cuisine: American / European

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 lb (450 g) cremini or button mushrooms, sliced
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or half-and-half
• 2 tbsp all-purpose flour
• Salt and black pepper to taste
• Optional: 1 tbsp soy sauce or Worcestershire sauce for umami
• Optional garnish: fresh thyme sprigs, sautéed mushroom slices, or a drizzle of cream

Step-by-Step Preparation Method

Step 1: Sauté Aromatics

1. In a large pot, heat butter and olive oil over medium heat.
2. Add chopped onion and cook for 4–5 minutes until softened.
3. Add garlic and sauté for 30 seconds until fragrant.

Step 2: Cook Mushrooms

1. Add sliced mushrooms and thyme to the pot.
2. Cook for 8–10 minutes, stirring occasionally, until mushrooms release their moisture and become golden brown.

Step 3: Create the Base

1. Sprinkle flour over mushrooms and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
2. Slowly add broth while stirring to prevent lumps. Bring to a gentle boil.

Step 4: Simmer and Blend

1. Reduce heat and simmer for 10–15 minutes to allow flavors to meld.
2. Optional: For a creamier texture, use an immersion blender to partially or fully puree the soup.

Step 5: Add Cream and Seasoning

1. Stir in heavy cream or half-and-half.
2. Season with salt, black pepper, and optional soy or Worcestershire sauce.
3. Simmer gently for 2–3 minutes — do not boil after adding cream.

Step 6: Serve

1. Ladle soup into bowls.
2. Garnish with fresh thyme, sautéed mushroom slices, or a drizzle of cream.
3. Serve hot with crusty bread, garlic toast, or a side salad.

How to Serve

• Serve as an appetizer or light main course.
• Pair with garlic bread, a green salad, or roasted vegetables.
• Add a touch of cream or a sprinkle of fresh herbs for a gourmet touch.

Recipe Tips

• Mushrooms: Cremini, button, or shiitake mushrooms work best. Mix varieties for depth.
• Creaminess: Blend all or part of the soup for a smooth texture.
• Umami Boost: Add soy sauce, Worcestershire sauce, or mushroom powder for deeper flavor.
• Make-Ahead: Soup can be prepared in advance and reheated gently. Add cream just before serving.

Recipe Variations

1. Vegan Version: Use olive oil instead of butter, coconut milk or cashew cream instead of dairy, and vegetable broth.
2. Herb-Enhanced: Add rosemary, sage, or tarragon along with thyme.
3. Cheesy Twist: Stir in ¼ cup grated Parmesan for a rich flavor.
4. Mushroom Medley: Combine cremini, shiitake, and portobello mushrooms for more complex flavor.
5. Stout or Wine Version: Add a splash of dry white wine or dark beer while sautéing mushrooms for depth.

Freezing and Storage

• Refrigeration: Store in an airtight container for 3–4 days.
• Freezing: Freeze soup (without cream) for 2–3 months. Add cream when reheating.
• Reheating: Reheat gently on the stovetop over low heat. Add a splash of broth or cream if too thick.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Immersion blender (optional)

Frequently Asked Questions (FAQ)

Q1: Can I use frozen mushrooms?
Yes — thaw and drain before sautéing to avoid excess water in the soup.

Q2: Can I make this soup ahead of time?
Yes — store in the refrigerator and add cream when reheating.

Q3: Can I make it dairy-free?
Yes — use olive oil or vegan butter and coconut milk or cashew cream instead of heavy cream.

Q4: How do I make the soup extra thick?
Blend a portion of the soup and stir it back in, or increase flour slightly when sautéing mushrooms.

Q5: Can I add other vegetables?
Yes — finely diced carrots, celery, or leeks can be added during sautéing for more flavor.

Conclusion

Cream of Mushroom Soup with Garlic and Thyme is a classic, comforting, and flavorful soup that turns simple ingredients into a luxurious experience. Its earthy mushrooms, fragrant thyme, and creamy texture make it a perfect starter or main dish, ideal for any season.

Rich, satisfying, and versatile, this soup can be adapted to suit dietary preferences or enhanced with additional flavors, making it a timeless favorite in any kitchen.