Let Me Tell You About This Mushroom Soup (Pull Up a Chair)
Alright, here's the deal. Every time the weather dips below what I like to call “British cardigan temperature,” out comes my big soup pot and a big ol’ pile of mushrooms. There's something about making Creamy Mushroom Soup with Garlic and Thyme that feels a bit like hitting the pause button on a crazy week. I first cobbled this together on a rainy Tuesday when my fridge was a graveyard of half-used veggies and, honestly, I’m still not sure how I ended up with three types of mushrooms. (Is there such a thing as mushroom hoarding?) Anyway, this one’s become my go-to when I want comfort without fuss—plus, it makes the kitchen smell like an actual French bistro. Sort of. If you squint.
Why I Keep Coming Back to This Soup (and Maybe You Will Too)
I make this when I want something that tastes fancy but only requires, like, ten minutes of actual effort. My family goes a bit mad for it, mostly because it’s creamy but not too rich—so you don’t wind up in a food coma after. (Not that I’m above a good nap, mind you.) And if I’m being honest, this was the first soup I made that didn’t taste just “okay” on day one, but actually better the next day. At first, I kept burning the garlic, and you’d think I’d learn, but no. Took three tries, but now I just lower the heat and, voilà, golden—not bitter! Oh, and if you’ve got picky eaters who side-eye anything green, just chop the thyme extra fine and they’ll never know.
Mushroom Soup Fixings (with My Usual Substitutions)
- 500g fresh mushrooms (I go for a mix—button, cremini, shiitake—though portobello is fab, too. Once I even used leftover grilled mushrooms. Wild, I know.)
- 3 fat cloves garlic, minced (Confession: Sometimes I use the jarred kind when I'm lazy. Don't tell my mum.)
- 1 medium onion, diced (Yellow or white; red works in a pinch, but it does turn the soup a strange color. Just FYI.)
- 2 tablespoon olive oil or unsalted butter (I swap in half-and-half sometimes if I’m feeling wild.)
- 1 heaped tablespoon fresh thyme leaves (Dried thyme works—just use a bit less. My gran swore by it.)
- 3 cups (about 700ml) veggie or chicken stock (Honestly, the boxed stuff is fine. Homemade if you're feeling cheffy.)
- 1 cup (240ml) heavy cream (Or half-and-half, or even oat milk if you want it lighter. Skim doesn’t really do it for me though.)
- Salt and black pepper to taste
- Optional: A glug of white wine (Totally optional, but I’ll never say no to a splash. If you don’t have it, just add a squeeze of lemon at the end.)
Right, Here’s How You Make It (No Stress)
- Chuck the oil or butter into a big saucepan, medium heat, and add the onion. Cook till it’s soft and sort of sweet-smelling—takes about five minutes. If it’s catching, just lower the heat (or toss in another glug of oil, nobody’s judging).
- Add the garlic and thyme. Stir a minute or two. This is where I used to get cocky and scorched the garlic, but trust me—low and slow is key.
- Toss in all your mushrooms. Don’t panic if it looks like way too many; they shrink like crazy. Stir occasionally till they let go of their water—about 8 minutes. (Don’t worry if it’s a bit, um, brown at the bottom of the pot; that’ll just make it taste deeper.)
- If you’re using wine, pour it in now and let it bubble away till mostly gone. I always sneak a taste here—chef’s privilege.
- Pour in the stock, give it all a good stir, and let it simmer gently for about 15 minutes. Mushroom magic happens here. If you get distracted scrolling recipes on Serious Eats, don’t fret; it’s pretty forgiving.
- Time to blend. Either use a stick blender straight in the pot (my favorite for less mess) or carefully ladle into a blender in batches. Actually, sometimes I leave it half-chunky—depends how rustic I’m feeling.
- Stir in the cream, season with salt and pepper. Warm it through, but don’t let it boil hard. Taste, adjust, maybe add a squeeze of lemon if it feels flat. (Or just more salt. No judgement.)
- Ladle into bowls, scatter with extra thyme if you have it, and that’s it!
Notes (Learned the Hard Way...)
- Don’t use mushrooms that are slimy or, you know, look like they’ve seen better days. Once made that mistake—tasted like old socks.
- Actually, I find using half veg broth, half chicken broth is tastier than all of one. But it’s not the end of the world if you just have one.
- If you want it super-creamy and silky, add more cream. (I won’t tell.)
- I sometimes toss in a peeled potato to thicken it up; seems odd but it works.
Swaps and Experiments (Not All Winners...)
- Tried using coconut milk instead of cream—ended up tasting like a weird Thai fusion. Not my thing, but maybe you’ll love it.
- Once threw in a handful of spinach near the end for color. It was...fine? Not earth-shattering, but extra veg never hurts.
- Bacon on top is delicious, though my veggie mates would probably strangle me for suggesting it.
What You’ll Need (But Don’t Panic If You Don’t Have It)
- Big saucepan or soup pot. I use my ancient Dutch oven for this—bit battered, works a treat.
- Blender or stick blender. If you have neither, just mash it with a potato masher (won’t be smooth but still delicious).
- Chopping board and knife (or, if you’re like me, a second board for mushrooms because you hate washing up after onions!)
How to Store Leftovers (If You Even Have Any...)
Keep it in an airtight container in the fridge for up to three days, though honestly, in my house, it never lasts more than a day! It does freeze, but the texture changes a bit—still tasty, just a bit less dreamy. Reheat slowly so it doesn’t split. I learned that the hard way, trust me.
How I Like to Serve This (Personal Picks)
My favorite way? With a big hunk of crusty sourdough, butter melting on top. Sometimes I fry up a few extra mushrooms for the top or—total comfort food move—a drizzle of truffle oil if I’m feeling all posh. Apparently, my cousin dunks potato chips in it, which feels slightly wrong; but hey, you do you. For more bread ideas, check out King Arthur Baking’s sourdough guide.
Stuff I’ve Learned (a.k.a. My Soup Pro Tips)
- I once tried rushing the blending step and ended up with hot soup splattered everywhere—take your time, let it cool a bit first.
- If you go too heavy on the thyme, it can taste a bit piney. Start smaller, you can always add more.
- Keep an eye on the salt, especially if your stock is salty. Actually, I tend to taste as I go. Saves disasters.
FAQs—Because People Always Ask
- Can I skip the cream? Sure! It’ll be less silky, but still tasty. Try stirring in a bit of yogurt at the end for tang.
- What mushrooms are best? Honestly, whatever you’ve got. I tend to think a mix is best—keeps it interesting. But even just button mushrooms work fine.
- How do I make this vegan? Use olive oil, veggie stock, and your favorite plant milk (oat is my pick). Just don’t use coconut unless you really like coconut!
- Can I double the recipe? Absolutely. Just be sure your pot’s big enough—I learned that the hard way when mine boiled over. What a mess.
- What if I don’t have fresh thyme? Dried is fine. Or just skip it and add a splash of soy sauce for umami kick. I know, sounds weird, but trust me.
So that’s my not-so-secret recipe for creamy mushroom soup. If you try it, let me know how it turns out—or what you used instead of what. I’m always looking for new kitchen misadventures!
Ingredients
- 500 g fresh mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 750 ml vegetable broth
- 200 ml heavy cream
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
Instructions
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1Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
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2Add the minced garlic and fresh thyme, and cook for another minute until fragrant.
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3Stir in the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until the mushrooms are soft and have released their juices.
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4Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
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5Use an immersion blender to puree the soup until smooth, or leave some texture if preferred.
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6Stir in the heavy cream, season with salt and black pepper to taste, and heat gently for 2-3 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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