Creamy Mushroom and Thyme Soup

Mushroom and Thyme Soup made with white button mushrooms, onions, fresh thyme, heavy cream and milk is deliciously creamy.

I've been so busy running around preparing for Christmas that I haven't had much time to breathe, let alone eat. In between baking and shopping, I've managed to put food on the table, but my kitchen certainly looked like a war zone in the middle of it.

So when I found myself actually home for a few hours the other day, I decided that I was going to make myself some lunch. Since it's been so cold, I really just wanted some soup and this Mushroom and Thyme Soup only took 20 minutes to make..Bonus!

How do you make Mushroom and Thyme Soup?

For this recipe you'll need button mushrooms, onion, butter, all purpose flour, fresh thyme, heavy cream, milk, vegetable or chicken broth, Kosher salt and black pepper. 

I opted to use 2% milk to cut down on the fat, but you can use regular milk or all heavy cream. In a medium saucepan, melt the butter and add the mushrooms, thyme and onions.

Saute for 5 minutes until the mushrooms have softened; then add the flour forming a roux. Next add the chicken broth; then heat the milk and heavy cream in a separate pan to get it lukewarm so it won't curdle.

Add the milk to the mushroom mixture; then simmer for 15 minutes. Finally, use your immersion blender to blend all of the ingredients together until it’s smooth and creamy. Season with salt and pepper and garnish with some fresh thyme. 

This Mushroom and Thyme Soup makes 2 ½ cups and is super creamy and delicious. Perfect for lunch or dinner! ~Enjoy! 

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Creamy Mushroom & Thyme Soup

Carrie's Experimental Kitchen

Mushroom and Thyme Soup made with white button mushrooms, onions, fresh thyme, heavy cream and milk is deliciously creamy.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Soup

Cuisine American

Servings 2

Ingredients

  

1x2x3x

• 1- 10(ounce)pkg. Button Mushrooms, washed and sliced
• 1 tbsp. Onion, chopped
• 1 tbsp. Butter
• 2 tbsp. All-Purpose Flour
• 1 tbsp. Fresh Thyme, removed from stem
• ¼ c. Heavy Cream
• ¾ c. 2% Milk
• 1 c. Chicken Broth (or vegetable broth)

Instructions

 

• In a medium saucepan, melt the butter and add the mushrooms, thyme and onions.
• Saute for 5 minutes until the mushrooms have softened; then add the flour forming a roux. Next add the chicken broth; then heat the milk and heavy cream in a separate pan to get it lukewarm so it won't curdle.
• Add the milk to the mushroom mixture; then simmer for 15 minutes. Finally, use your immersion blender to blend all of the ingredients together until it’s smooth and creamy. Season with salt and pepper and garnish with some fresh thyme.

Keyword mushrooms

Tried this recipe?Let us know how it was!

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