Creamy Mushroom Soup with Thyme
A smooth, fragrant soup of button mushrooms, potato and cream, ready in 45 minutes.
Creamy mushroom soup is a restaurant favourite, yet it is very easy to make at home. All you need are button mushrooms, a potato and a little cream, and the result is smooth, fragrant and satisfying.
Where the flavour comes from
The key is frying the mushrooms properly. First they release their liquid; once that evaporates they start to brown, and that browning is what gives the soup its deep, nutty flavour.
Why add potato?
- It thickens the soup naturally.
- You will not need flour or cornflour.
- The texture becomes even silkier.
Nutrition
Per serving (≈ 320 g). Approximate values.
How to make it
5 steps · start a timer right inside a step
Prep
Wipe the mushrooms with a damp cloth and slice them, setting a handful aside for garnish. Finely chop the onion and dice the potatoes.
Fry the mushrooms
Cook the onion in the butter for three minutes. Add the mushrooms, garlic and thyme and fry for 7–8 minutes until they release their liquid and it evaporates; this is where the deep flavour comes from.
Simmer with potato
Add the potatoes and stock, bring to the boil and simmer for 15 minutes until tender. Remove the thyme sprigs.
Blend and add cream
Blend until smooth, pour in the cream and season with salt and pepper. Warm through without boiling.
Serve
Fry the reserved mushrooms in a little butter until golden. Ladle the soup into bowls and top with the mushrooms and a grind of pepper.
Cook’s tips
- 1Wipe rather than wash mushrooms, as they soak up water.
- 2Do not overcrowd the pan or the mushrooms will stew instead of fry.
- 3Serve with crunchy croutons.
- 4Add a teaspoon of soy sauce or Worcestershire sauce when frying the mushrooms to deepen the umami profile of the broth. This small addition mimics the flavor complexity of dried porcini without needing to source specialty ingredients.
Serving & storage: Garnish each bowl with a few reserved sautéed mushroom slices and a drizzle of extra-virgin olive oil. Store leftovers in an airtight container in the refrigerator for up to three days and reheat gently on the stove over medium-low heat, adding a splash of stock if the soup thickens too much.
Variations
A handful of dried porcini adds a woodland aroma. Use milk instead of cream for a lighter soup.
The takeaway
Mushroom soup comes together quickly from simple ingredients. Be patient when frying the mushrooms; that is the foundation of the flavour.
