This Cream of Mushroom Soup is a comforting, rich dish, blending earthy mushrooms with the aromatic flavor of fresh thyme. The creamy texture comes from a base of sautéed mushrooms, onions, garlic, and butter, with a touch of cream and vegetable broth for depth. The thyme adds a fresh herbal note, making the soup the perfect dish for chilly evenings. Serve it as a starter or a satisfying meal, paired with crusty bread for a complete experience.
Recipe Tips and Tricks:
- Use a mix of wild mushrooms like cremini, shiitake, or portobello for deeper flavor.
- For extra creaminess, use heavy cream or half-and-half.
- For a vegan version, substitute butter and cream with plant-based alternatives like olive oil and coconut milk.
Cream of Mushroom Soup with Fresh Thyme
A creamy, savory mushroom soup enhanced with fresh thyme, perfect for cozy nights.
Ingredients
- 1 lb mixed mushrooms e.g., cremini, shiitake, or portobello, sliced
- 1 medium onion diced
- 2 cloves garlic minced
- 3 tablespoons butter
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1 tablespoon flour optional, for thickening
Instructions
- In a large pot, melt butter over medium heat. Add the onions and garlic and sauté for 3-4 minutes until soft.
- Add the sliced mushrooms and cook for 7-10 minutes, stirring occasionally, until mushrooms release their moisture and start to brown.
- Sprinkle in the flour (if using) and cook for 1 minute, stirring to coat the mushrooms evenly.
- Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes.
- Add the heavy cream and fresh thyme, stir well, and cook for an additional 5 minutes. Season with salt and pepper to taste.
- Use an immersion blender to puree the soup slightly for a creamy texture while leaving some mushroom chunks.
- Serve hot, garnished with fresh thyme.
Notes
For a smooth, velvety texture, blend the soup completely or strain out the mushroom solids.
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