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Mushroom Soup with thyme

Mushroom Soup

If you’ve ever wondered how to cook mushroom soup that tastes as good as a restaurant version (or even better!), this recipe is your answer. It’s a recipe made completely from scratch with simple ingredients and no shortcuts.

Why You’ll Love This Soup

Creamy, thick, and cozy without being heavy.

Easy to make — no fancy ingredients or techniques needed.

Mushroom Soup

What You’ll Need to Make This Mushroom Soup

  • White mushrooms & chestnut mushrooms

  • Onion & garlic

  • Fresh thyme and bay leaf

  • All-purpose flour 

  • Onion powder & nutmeg

  • Cream 

  • Fresh parsley to finish

How to Cook Mushroom Soup

  • Sauté onion and garlic in olive oil or butter until fragrant.

  • Add mushrooms (keep a few aside for garnish) and cook until golden.

  • Sprinkle flour to create a roux — this gives the soup that lush, velvety body.

  • Season and simmer with thyme, bay leaf, onion powder, nutmeg, salt, and pepper.

  • Blend until smooth, then stir in cream.

  • Serve and garnish with the reserved mushrooms, parsley, and a drizzle of cream.

Slice the mushrooms

Sautee the onions and garlic

Add mushrooms, bay leave and thyme

Cover with flour

Add seasoning

Add stock and cook

Blend

Add cream

Stir and serve

FAQs About This Mushroom Soup

Can I use other types of mushrooms?
Yes! Add cremini, portobello, or even wild mushrooms for a deeper, more complex flavour.

Can I use milk instead of cream?
Yes! Whole milk works fine if you want a lighter soup. Just simmer it gently after adding to prevent curdling — or try half milk, half cream for a balanced texture.

Can I use dried mushrooms?
Yes — dried mushrooms add incredible umami flavor. Rehydrate them in hot water for 10–15 minutes, then chop and add them with the fresh mushrooms. You can even use the soaking liquid (strained) in place of some stock for an extra boost.

Mushroom Soup

Serving Suggestions

This creamy soup is delicious on its own, but it’s next-level when served with:

  • Toasted sourdough or garlic bread

  • A sprinkle of parmesan

  • A drizzle of truffle oil (for something fancy)

If you loved this recipe, check out my Spinach and Broccoli Soup next — another easy, nourishing bowl that’s just as satisfying!

Print Recipe

Mushroom Soup with thyme

Dinner – Interenational
By Galley of Gail – Serves: 4-6
Prep Time: 10min – Cooking Time: 35min – Total Time: 45min

A creamy mixed mushroom and thyme.

Ingredients

  • 400 g white mushrooms, sliced
  • 400 g chestnut mushrooms, sliced
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1–2 sprigs fresh thyme (plus extra for garnish)
  • 1 bay leaf
  • 2 tbsp all-purpose flour
  • ½ tsp onion powder
  • ⅛ tsp nutmeg
  • Salt and freshly cracked black pepper, to taste
  • 1 L (4 cups) vegetable
  • 100 ml cream
  • Fresh parsley, chopped, to serve

Instructions

1

1. Wipe mushrooms clean and slice them. 


2

2. In a large pot, heat oil over medium heat. Add onion and garlic; cook for 4–5 minutes until softened and fragrant.


3

3. Add the sliced mushrooms (except the few reserved for garnish), thyme, and bay leaf. Sauté for 8–10 minutes, stirring occasionally, until the mushrooms release moisture and begin to brown.


4

4. Sprinkle over the flour and stir well for 1–2 minutes to coat the mushrooms and cook out the raw taste.


5

5. Add onion powder, nutmeg, salt, and pepper.

6

6. Pour in the stock gradually while stirring to avoid lumps. Bring to a gentle simmer and cook for 15–20 minutes.


7

7. Remove the thyme sprigs and bay leaf. Blend the soup until smooth. 


8

8. Stir in cream. Taste and adjust seasoning.

9

9. Ladle into bowls and garnish with the reserved sautéed mushrooms, fresh parsley, and a drizzle of cream.

Nutrition

  • 210 Calories
  • 15g Carbohydrates
  • 14g Fat
  • 3g Fiber
  • 6g Protein
  • 540mg Sodium

Notes

For extra umami, add a splash of soy sauce or Worcestershire sauce while simmering.

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