This creamy mushroom soup with thyme is a rich and comforting dish perfect for chilly days. The earthy flavors of mushrooms are enhanced by the aromatic touch of thyme and combined with a smooth, velvety cream base. Perfect as a starter or a main course, it’s easy to prepare and packed with savory goodness. The addition of garlic and onions gives it a delicious depth of flavor, while the thyme adds a lovely herbal note. Ideal for cozy evenings, this soup is sure to satisfy and warm you from the inside out.

Recipe Tips and Tricks

For a richer flavor, use a mix of wild mushrooms like shiitake, cremini, and portobello.
If you prefer a smoother texture, blend the soup after cooking.
Use vegetable or chicken broth for a deeper base, depending on dietary preferences.
Make it vegan by swapping the cream for coconut milk or almond milk.

Creamy Mushroom Soup with Thyme

Kathie Clane

A velvety mushroom soup with thyme, perfect for cozy meals and filled with rich, earthy flavors.

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Prep Time 15

Cook Time 30

Total Time 45

Course Mushroom soup recipes

Cuisine French

Servings 4 servings

Calories 468 kcal

Ingredients

2 tablespoons olive oil or butter
1 onion chopped
2 garlic cloves minced
500 g mixed mushrooms sliced
1 teaspoon fresh thyme or 1/2 teaspoon dried
4 cups vegetable or chicken broth
½ cup heavy cream or coconut milk
Salt and pepper to taste
Fresh parsley optional, for garnish

Instructions

Heat olive oil or butter in a large pot over medium heat.
Add the chopped onion and garlic and sauté until softened (about 5 minutes).
Stir in the sliced mushrooms and cook for about 10 minutes, until they release their moisture and begin to brown.
Add the thyme and broth, then bring to a simmer. Let cook for 10-15 minutes.
Stir in the cream and simmer for another 5 minutes. Season with salt and pepper to taste.
For a smoother texture, blend the soup using an immersion blender or regular blender (optional).
Serve hot, garnished with fresh parsley if desired.

Notes

You can store leftovers in an airtight container in the fridge for up to 3 days.
This soup can be frozen for up to 2 months, but may need to be stirred well after thawing.

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