Creamy Mushroom Thyme Soup is a cozy, comforting bowl packed with tender mushrooms and the earthy, fresh flavor of thyme. It’s smooth and warm, perfect for chilly days when you want something both simple and satisfying. The cream gives it a nice, velvety texture that makes every spoonful feel like a little hug.
I love making this soup when I need something quick but special. The smell of sautéed mushrooms and thyme filling the kitchen always makes me feel relaxed and ready to take a break. One tip I like is to use a mix of mushroom types for extra depth — it really brings out a lovely, natural richness in the soup.
This soup is great on its own or served with a slice of crusty bread for dipping. I often enjoy it as a light dinner or a starter when friends come over. It’s simple, warm, and always hits the spot; I find it’s one of those recipes that feels like home every single time.
Key Ingredients & Substitutions
Mushrooms: I like using a mix of cremini and shiitake mushrooms for a deep, rich flavor. If you only have button mushrooms, that works too! You can also try portobello for a meatier texture.
Thyme: Fresh thyme brings a lovely, bright note. If you don’t have fresh, dried thyme is a great backup—just use half the amount to avoid overpowering the soup.
Cream: Heavy cream makes the soup silky. For a lighter option, use half-and-half or coconut milk for a dairy-free version. The taste will be a bit different but still tasty.
Wine: White wine adds depth but isn’t essential. You can skip it or replace it with a splash of apple cider vinegar or lemon juice to brighten flavors.
How Can I Get the Mushrooms Perfectly Browned Without Steaming?
Browning mushrooms well is key to getting that rich flavor, but they release a lot of water. To avoid steaming them, try these steps:
- Use a wide pan so mushrooms aren’t crowded—crowding traps moisture and leads to sogginess.
- Cook mushrooms over medium-high heat, stirring occasionally, so the moisture evaporates quickly.
- If the pan gets dry, add a little more olive oil or butter, but avoid stirring too much to let them brown.
- Pat mushrooms dry before cooking if they’re wet from washing.
This takes patience but gives you those delicious golden-brown bits that make the soup so flavorful.
Equipment You’ll Need
- Large pot or Dutch oven – I like using a big pot because it gives the mushrooms plenty of space to brown evenly.
- Immersion blender or regular blender – to puree the soup smoothly or with some texture, whichever you prefer.
- Wooden spoon or spatula – great for stirring and scraping up tasty bits from the bottom of the pot.
- Measuring cups and spoons – to keep everything precise, especially with liquids and seasonings.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, meaty flavor that pairs well with the mushrooms.
- Stir in a splash of sherry or Marsala wine instead of white wine for a richer, sweet note.
- Mix in chopped cooked spinach or kale for some greens and extra nutrients.
- Use different herbs like rosemary or parsley to change up the fresh flavor profile.
Creamy Mushroom Thyme Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 12 ounces cremini or white mushrooms, sliced
- 8 ounces shiitake or mixed mushrooms, sliced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ¼ cup dry white wine (optional)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and black pepper to taste
- Fresh thyme sprigs, for garnish
- A drizzle of olive oil (optional, for serving)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 25 minutes to cook, making your total time roughly 35 minutes. It’s pretty quick for such a creamy, flavorful soup, perfect for a cozy weeknight meal.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Heat the olive oil and butter in a large pot over medium heat until the butter melts. Add the chopped onion and cook, stirring every now and then, until it becomes soft and translucent – about 5 minutes. Then add the minced garlic and cook for 1 more minute until you smell that lovely, fragrant aroma.
2. Cook the Mushrooms and Thyme:
Put all your sliced mushrooms into the pot along with the thyme leaves. Stir often as the mushrooms release their water and start to brown, which should take 8 to 10 minutes. This will give your soup a deep, rich flavor.
3. Add Wine and Simmer with Broth:
If you’re using white wine, pour it in now to deglaze the pot. Scrape the bottom to lift any tasty browned bits and let it simmer for 2-3 minutes. Then pour in the broth and bring your soup to a gentle simmer. Let it cook for about 10 minutes so all those flavors can blend beautifully.
4. Blend and Finish with Cream:
Use an immersion blender right in the pot to puree most of the soup, leaving a bit of texture, or blend half at a time in a regular blender and pour back into the pot. Stir in the heavy cream, warming it gently — but don’t boil — to keep the soup smooth and creamy. Season with salt and pepper to your liking.
5. Serve and Garnish:
Ladle your creamy mushroom thyme soup into bowls. Add a sprig of fresh thyme and a drizzle of olive oil if you like an extra touch of flavor. Serve it warm, maybe with a slice of crusty bread on the side for dipping.
Can I Use Frozen Mushrooms for This Soup?
Yes, you can use frozen mushrooms, but be sure to thaw and drain them well before cooking. This helps prevent extra moisture that can make the soup watery instead of creamy.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 8, then cool and refrigerate for up to 2 days. Reheat gently on the stove, stirring occasionally, and add a splash of broth or cream if it’s too thick.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3 to 4 days. To reheat, warm gently on the stove or microwave, stirring to keep the consistency smooth.
Can I Make This Soup Dairy-Free?
Yes! Substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative. The flavor will be slightly different but still delicious and creamy.