Cream of Mushroom Soup with Garlic and Thyme

Introduction

Cream of Mushroom Soup is a timeless comfort dish that warms the soul with its velvety texture and earthy flavors. When enhanced with garlic and thyme, it becomes even more aromatic, savory, and deeply satisfying. This soup strikes the perfect balance between hearty and elegant—it can be enjoyed as a light lunch with crusty bread, a starter to a fine dinner, or even as a comforting meal on its own.

The magic lies in the layers of flavor: the umami-rich mushrooms, the gentle sweetness of caramelized onions, the fragrant garlic, and the subtle herbaceous notes of fresh thyme, all finished with cream for richness. Whether you’re a mushroom lover or simply someone who craves homemade comfort food, this recipe will win your heart.

Why I Love This Recipe

I love this recipe because it feels like a hug in a bowl. The earthy depth of the mushrooms combined with the freshness of thyme makes it both rustic and sophisticated. It’s the kind of soup you can make in under an hour, yet it tastes like something you’d order at a fine restaurant. Plus, it’s incredibly versatile—you can enjoy it chunky for more texture or blend it into a silky-smooth purée.

Another reason I adore it is its nutritional balance—it’s hearty enough to satisfy but not overly heavy. It can be made vegetarian, vegan, or even gluten-free with just a few adjustments, making it suitable for a wide range of diets.

Why It’s a Must-Try Dish

This soup is a must-try because it shows how simple ingredients can deliver restaurant-quality flavor at home. The earthy richness of mushrooms, the subtle sweetness of garlic, and the fragrant freshness of thyme come together to create a soup that is both comforting and elegant. It’s the kind of dish that warms you on a chilly evening yet feels refined enough to serve at a dinner party.

Another reason this is a must-try is its versatility—you can enjoy it chunky and rustic or blend it into a silky, creamy purée. It also works beautifully as a starter, a light main course, or even a base for other recipes like casseroles or pasta sauces.

Best of all, it’s quick, wholesome, and adaptable. With just a few tweaks, it can be made vegan, gluten-free, or low-calorie without sacrificing its rich flavor. This soup proves that you don’t need a long list of exotic ingredients to make something truly special.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4 bowls
• Calories per Serving: ~220 kcal
• Course: Soup / Starter / Main (light meal)
• Cuisine: European (French-inspired)

Ingredients

• 2 tbsp unsalted butter (or olive oil for dairy-free)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 500 g (about 1 lb) fresh mushrooms (cremini, button, or a mix), sliced
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or half-and-half / coconut cream for dairy-free)
• 2 tbsp all-purpose flour (for thickening, optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Cooking Directions

Step 1: Sauté Aromatics

• Heat butter and olive oil in a large pot over medium heat.
• Add onions and cook until softened (about 5 minutes).
• Stir in garlic and cook for another 1 minute until fragrant.

Step 2: Cook the Mushrooms

• Add sliced mushrooms and cook until they release their liquid and begin to brown (8–10 minutes).
• Sprinkle thyme over the mushrooms and stir well.

Step 3: Build the Base

• Optional: Sprinkle flour over the mushrooms and stir to coat. This helps thicken the soup.
• Gradually pour in the broth while stirring to avoid lumps.

Step 4: Simmer the Soup

• Bring to a gentle simmer and cook for 15–20 minutes, allowing flavors to meld.

Step 5: Add Cream

• Stir in cream and let it warm gently for 3–4 minutes.
• Season with salt and pepper to taste.

Step 6: Blend (Optional)

• For a silky soup: Use an immersion blender to purée until smooth.
• For a rustic soup: Leave it chunky with mushroom pieces.

How to Serve

• Serve hot, garnished with fresh parsley or thyme sprigs.
• Pair with crusty bread, garlic toast, or a light salad.
• For a richer experience, drizzle with a little truffle oil or top with Parmesan shavings.

Recipe Tips

• Use a mix of mushrooms (cremini, shiitake, button, portobello) for a deeper, more complex flavor.
• Sauté mushrooms until golden brown to intensify their flavor.
• Don’t boil the cream—just warm it gently to prevent curdling.

Variations

• Vegan Option: Use olive oil, vegetable broth, and coconut cream.
• Gluten-Free: Skip flour and thicken with cornstarch slurry.
• Low-Calorie: Use milk or unsweetened almond milk instead of cream.
• With Wine: Deglaze the mushrooms with ½ cup white wine before adding broth for extra depth.
• Spiced Up: Add a pinch of nutmeg or smoked paprika for warmth.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze without cream for up to 2 months. When reheating, add fresh cream.
• Reheat: Warm on the stove over low heat, stirring occasionally.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Immersion blender (or countertop blender for smooth soup)

Conclusion

Cream of Mushroom Soup with Garlic and Thyme is more than just a comforting bowl—it’s a recipe that highlights how simple ingredients can create complex, rich flavors. It’s elegant enough for entertaining, yet easy enough for a cozy weeknight dinner. Once you try this homemade version, you’ll never look at canned mushroom soup the same way again!

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Cream of Mushroom Soup with Garlic and Thyme

Author: admin Courses: Soup & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Calories: 220 kcal per serving

Description

Cream of Mushroom Soup is a timeless comfort dish that warms the soul with its velvety texture and earthy flavors. When enhanced with garlic and thyme, it becomes even more aromatic, savory, and deeply satisfying.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tbsp unsalted butter (or olive oil for dairy-free)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 500 g (about 1 lb)
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or half-and-half / coconut cream for dairy-free)
• 2 tbsp all-purpose flour (for thickening, optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Sauté Aromatics: Heat butter and olive oil in a large pot over medium heat. Add onions and cook until softened (about 5 minutes). Stir in garlic and cook for another 1 minute until fragrant.
2. Step 2: Cook the Mushrooms: Add sliced mushrooms and cook until they release their liquid and begin to brown (8–10 minutes). Sprinkle thyme over the mushrooms and stir well.
3. Step 3: Build the Base: Optional: Sprinkle flour over the mushrooms and stir to coat. This helps thicken the soup. Gradually pour in the broth while stirring to avoid lumps.
4. Step 4: Simmer the Soup: Bring to a gentle simmer and cook for 15–20 minutes, allowing flavors to meld.
5. Step 5: Add Cream: Stir in cream and let it warm gently for 3–4 minutes. Season with salt and pepper to taste.
6. Step 6: Blend (Optional): For a silky soup: Use an immersion blender to purée until smooth. For a rustic soup: Leave it chunky with mushroom pieces.

Keywords: Cream of Mushroom Soup with Garlic and Thyme