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Creamy Mushroom Soup with Thyme

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soups
Cuisine European
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 500g (1 lb) fresh mushrooms (button, cremini, or a mix), sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter (or olive oil for vegan option)
  • 1 tablespoon olive oil
  • 4 cups vegetable or chicken broth
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 cup heavy cream or coconut milk for vegan version
  • Salt and black pepper, to taste
  • Optional garnish: fresh thyme sprigs, chopped parsley, or a drizzle of cream

Instructions
 

  • Step 1: Prep Ingredients: Wash mushrooms thoroughly and slice them evenly. Chop onion and mince garlic. Measure out thyme, butter, broth, and cream.
  • Step 2: Sauté Onions and Garlic: Heat butter and oil in a large saucepan. Add onions, sauté 3-4 minutes until translucent. Add garlic, sauté 1 minute until fragrant.
  • Step 3: Cook Mushrooms with Thyme: Add mushrooms and thyme to the pot. Stir and cook 8-10 minutes until mushrooms soften and release juices.
  • Step 4: Add Broth and Simmer: Pour in broth. Bring to a boil, reduce heat, and simmer for 15 minutes to allow flavors to meld.
  • Step 5: Blend the Soup: Use an immersion blender to purée the soup until smooth. For chunkier texture, blend partially.
  • Step 6: Add Cream and Season: Stir in cream (or coconut milk). Season with salt and black pepper. Heat gently; avoid boiling.
  • Step 7: Serve: Pour into bowls and garnish with fresh thyme, parsley, or a drizzle of cream. Serve with crusty bread or croutons.