Cap Mushroom Soup with Cream and Thyme
This velvety Cap Mushroom Soup blends earthy mushrooms with fragrant thyme and rich cream. A cozy, restaurant-quality classic ready in 30 minutes—perfect comfort in a bowl with crusty bread.
Why You’ll Love This Recipe
You’ll fall head over heels for this Cap Mushroom Soup because it’s pure liquid comfort—silky, savory, and soul-soothing in every spoonful. The deep, earthy flavor of mushrooms shines through a luxurious cream base, while fresh thyme adds an aromatic, woodsy note that feels like a warm hug. It’s deceptively simple yet tastes gourmet, making it ideal for chilly evenings, elegant starters, or when you need a quick mood-lifter. Naturally gluten-free, vegetarian, and ready in under 30 minutes, it’s a weeknight win that also impresses guests. Pair with crusty bread or a crisp salad, and you’ve got a meal that feels indulgent but is secretly wholesome and effortless!
Recipe Tips and Tricks
- Sauté mushrooms in batches: Prevents steaming—golden browning equals deeper flavor.
- Don’t skip deglazing: Scrape browned bits after wine or broth—they’re umami gold.
- Blend in stages: For silky texture, blend hot soup in small batches with vented lid.
- Adjust cream to taste: Start with ½ cup, add more for richer soup.
- Fresh thyme is best: Strip leaves from stems; dried works (½ tsp) but lacks vibrancy.
- Finish with butter: A small pat swirled in at the end adds glossy richness.
- Garnish generously: Croutons, chives, or a cream swirl elevate presentation.
Cap Mushroom Soup with Cream and Thyme
Silky mushroom soup with cream, thyme, and deep earthy flavor—cozy comfort in 30 minutes!
Ingredients
- ¼ cup dry white wine
- ¼ tsp black pepper
- ½ tsp salt
- ¾ cup heavy cream (adjust to taste)
- 1 lb cap mushrooms (cremini or mix), sliced
- 1 medium onion, finely diced
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- 2 cups vegetable broth
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- Optional: extra cream or croutons for garnish
Instructions
- Prep with love: Slice mushrooms, dice onion, mince garlic, and strip thyme leaves—your cozy soup journey begins!
- Sauté aromatics: Heat butter and oil in a large pot over medium. Add onion, cook 3 minutes until soft and golden.
- Brown the mushrooms: Add sliced mushrooms in batches. Cook 5-7 minutes without stirring—let those golden edges form!
- Season early: Sprinkle with salt, pepper, and thyme. Stir 1 minute—your kitchen will smell divine.
- Deglaze with wine: Pour in white wine, scrape the flavorful browned bits—watch it reduce to a syrupy glaze!
- Simmer with broth: Add vegetable broth, bring to a gentle boil, then simmer 10 minutes—flavors are melding beautifully.
- Blend to velvet: Use an immersion blender (or work in batches) to puree until silky smooth. Safety first—vent the lid!
- Creamy finish: Stir in heavy cream off heat. Taste and adjust—more cream for richness, salt for balance.
- Rest and refine: Let soup sit 3 minutes. Swirl in a tiny pat of butter for extra gloss if desired.
- Serve with flair: Ladle into warm bowls, garnish with thyme, cream swirl, or croutons—comfort in every spoonful!
Notes
- For deeper flavor, roast half the mushrooms at 400°F for 15 minutes before adding.
- Use mushroom stems to make broth—simmer with onion and herbs.
- Soup thickens as it cools—thin with broth when reheating.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 323Total Fat 25gSaturated Fat 15gUnsaturated Fat 10gCholesterol 71mgSodium 540mgCarbohydrates 16gFiber 3gSugar 7gProtein 7g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Cap mushrooms (cremini or white): Cremini deliver intense earthy flavor; white buttons are milder and budget-friendly. Mix both for complexity.
- Heavy cream: Creates luxurious body; half-and-half for lighter version (soup will be thinner).
- Dry white wine: Adds acidity and depth—Pinot Grigio ideal; substitute broth if avoiding alcohol.
- Vegetable broth: Low-sodium preferred for control; homemade adds richness.
- Fresh thyme: Essential aromatic—use leaves only. Double quantity if using dried.
- Butter & olive oil: Combo for sautéing—butter for flavor, oil for higher heat.
- Onion & garlic: Build savory base; shallots can replace onion for sweeter note.
Variations and Substitutions
- Add protein: Stir in shredded chicken, crispy bacon, or white beans at the end.
- Wild mushroom boost: Include shiitake, oyster, or rehydrated porcini for gourmet depth.
- Vegan version: Use coconut cream, olive oil instead of butter, and nutritional yeast.
- Dairy-free: Substitute cashew cream or oat cream; blend soaked cashews with water.
- Spicy kick: Add cayenne, smoked paprika, or chili oil drizzle.
- Herb swap: Try rosemary, sage, or tarragon instead of thyme.
- Chunky style: Blend only half the soup for textured version.
- Truffle luxury: Finish with truffle oil or shaved truffle.
- Low-carb: Reduce cream, thicken with pureed cauliflower.
Storage Options
- Refrigerator: Store in airtight container up to 4 days. Reheat gently with splash of broth or water.
- Freezer: Freeze without cream up to 2 months. Thaw, reheat, then stir in fresh cream.
- Make ahead: Prepare base, refrigerate up to 2 days. Add cream when reheating.
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