What I love about Creamy Mushroom and Thyme Soup
This Creamy Gluten-Free Mushroom and Thyme Soup has quickly become one of my new favourites lately! With the weather turning cold and rainy, all this cozy, sweater-weather has me craving warm, comforting meals—and nothing says comfort quite like a good, creamy mushroom soup.
There’s just something about this time of year that makes mushroom soup feel extra special. My gluten-free, grain-free version is incredibly simple to make, but packed with rich flavour. Plus, you only need a handful of ingredients to make it.
I know, mushrooms can be a love-it-or-hate-it situation, but if you’re reading this, I’m guessing you’re a lover! Personally, I adore mushrooms in every form, and this soup is such a timeless way to enjoy them.
One of the best things about this recipe? It’s a one-pot wonder—which means fewer dishes, and that makes me a very happy wife at the end of the day. I also wanted to keep this soup gluten-free, so instead of using flour to thicken it, I simply blended a portion of the soup. This makes for the perfect texture and also keeps the ingredient list short and clean.
For best results, I recommend using an immersion blender—it’s quick and mess-free. But if you don’t have one, no problem! Just transfer a small amount of the soup to a regular blender or magic bullet, and give it a few gentle blitzes until it breaks down. You can blend more or less depending on how thick and creamy you want your final texture to be.
Recipe Notes
A few things to keep in mind:
- Shallots – Shallots pair really nicely with mushrooms and white wine. White or yellow onion would also work in a pinch if thats what have on hand.
- Garlic – Garlic is a must for this mushroom soup! Shallots, garlic and mushrooms are a delicious base for the soup. I always recommend using fresh garlic for the best flavour.
- White wine – Any dry white wine works best for glazing the pan, such as Sauvignon Blanc, Chardonnay or Pinot Grigio. If you don’t want to use wine, you can use chicken or vegetable broth instead.
- Mushrooms – I used cremini mushrooms for this recipe and find they work best.
- Herbs – I definitely recommend using fresh herbs for this recipe! A little thyme and parsley is all you need; these herbs are still growing in my garden even this time of year. The flavour that fresh herbs bring is worth it!
- Mascarpone cheese – Mascarpone cheese adds a creamy element to the soup and really makes it. It’s sort of a cross between cream cheese and ricotta. If it’s not with the regular cheeses at the grocery store, it may be with the speciality cheeses.
FAQ:
Yes. This soup reheats well! Store it in the refrigerator in an air-tight container for up to 3‑4 days. Then, rewarm gently on the stove, stirring occasionally. If it thickens too much, add a splash of broth or water.
If you don’t have mascarpone, you could try softened cream cheese or a blend of heavy cream + cream cheese. The overall flavour will vary slightly depending on what you use, but it will still be delicious!
Yes, if you don’t have (or don’t want to use) wine, other options include de-alcoholized wine or chicken or vegetable broth.
Yes. Dried herbs don’t often give the abundant fresh flavour that fresh ones do, but they certainly work as well!
Yes! Instead, use olive oil for sautéing, vegetable broth and cashew cream instead of mascarpone cheese.
Creamy Mushroom and Thyme Soup
Ingredients
- 3 tbsp butter
- 1/2 cup shallots finely chopped
- 3 cloves garlic minced
- 6 cups cremini mushrooms sliced
- 1/3 cup dry white wine
- 2 cups chicken or vegetable broth
- 3 tsp fresh thyme leaves
- 2 tsp fresh parsley finely chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup mascarpone cheese
Instructions
- In a heavy-bottomed pot, melt the butter over low-medium heat and sauté the shallots and garlic for 1-2 minutes or until fragrant.
- Add the mushrooms and cook over medium heat for about 8-10 minutes or until the moisture has evaporated and the mushrooms are browned.
- Deglaze the pot with white wine and scrape any bits off the bottom. Let simmer 1-2 minutes.
- Add the chicken broth and simmer for another 5 minutes.
- With an immersion blender, pulse and blend the soup 4-5 times or until about 1/3 of the mixture is blended. This will help thicken the soup.
- Stir in the herbs, salt and pepper and mascarpone cheese until fully combined.
- Serve hot with fresh bread.
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