Creamy Mushroom Soup Recipe – Lemon & Thyme Flavors

Last Updated on 2 months by Neha Deshmukh

Creamy Mushroom Soup Recipe – Lemon & Thyme Flavors

Introduction

There’s just something so comforting about a warm bowl of creamy mushroom soup, isn’t there? It’s the kind of dish that feels like a hug on a chilly evening. I first made this recipe during a particularly rainy monsoon season, and it quickly became a family favorite. The secret? A little squeeze of lemon juice and a generous sprig of thyme. It brightens everything up! This isn’t your average mushroom soup; it’s packed with flavour and incredibly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This creamy mushroom soup is a winner for so many reasons. It’s ready in under an hour, it’s wonderfully comforting, and the lemon and thyme add a beautiful freshness that cuts through the richness. Plus, it’s surprisingly simple to make – perfect for a weeknight dinner or a cozy weekend lunch. It’s a flavour bomb that’s sure to impress!

Ingredients

Here’s what you’ll need to create this delicious soup:

• 500 gms Regular white mushrooms
• 1 tbsp Lemon juice
• 1 tbsp Unsalted butter
• 6 Shallots or small onion
• 1 tsp Dried thyme
• 1 small Bay leaf
• 0.5 tsp Pepper powder
• 2.5 cups Milk
• 0.5-1 cup Chicken stock or veg stock or water
• Minced parsley (for garnish)
• Salt to taste
• 0.5 tbsp Salted butter
• 0.5 tbsp Plain flour
• 0.5-0.75 cup Whipping cream

Ingredient Notes

Let’s talk ingredients! Using good quality, fresh mushrooms really makes a difference here. Don’t be afraid to splurge a little – the flavour will shine through.

That little splash of lemon juice? Don’t skip it! It balances the earthiness of the mushrooms beautifully. I prefer using fresh lemon juice, but bottled will work in a pinch.

And thyme… oh, thyme! It adds such a lovely aromatic note. Dried thyme works perfectly well, but if you have fresh, even better!

Now, about the stock. You can use chicken stock for a richer flavour, or vegetable stock for a lighter, vegetarian option. Even water works if you’re short on time, but the stock definitely adds depth. Finally, good quality butter is key for a smooth and flavourful white sauce.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, reserve 4-5 mushrooms. Thinly slice these and set them aside – they’ll become our crispy garnish later. Sauté them with a pinch of salt and pepper until golden and crispy.
2. Coarsely chop the remaining mushrooms. Add the lemon juice to the food processor while chopping – this prevents them from browning.
3. Melt the unsalted butter in a saucepan over medium heat. Add the chopped shallots and sauté until they’re soft and translucent.
4. Add the chopped mushrooms, thyme, and bay leaf to the saucepan. Cook for 10-15 minutes, stirring occasionally, until the liquid released by the mushrooms has evaporated. This is important for developing a concentrated mushroom flavour!
5. Season with salt and pepper. Pour in the milk and stock (or water). Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
6. While the soup simmers, let’s make the white sauce. In a separate saucepan, melt the salted butter. Whisk in the flour and cook for 3-5 minutes, stirring constantly, to create a roux.
7. Gradually add the whipping cream to the roux, whisking continuously until the sauce is smooth and creamy. If it’s too thick, add a splash of milk to adjust the consistency.
8. Stir the white sauce into the simmering mushroom soup. Continue to simmer for another 5-7 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
9. Ladle the soup into bowls. Garnish with a sprinkle of minced parsley and those lovely crispy mushrooms we made earlier. Enjoy!

Expert Tips

Want to take your mushroom soup to the next level? Here are a few tips I’ve learned over the years:

• Consistency is key: If your soup is too thick, add a little more milk or stock. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
• Prevent sticking: Stir the soup frequently, especially when the white sauce is added, to prevent it from sticking to the bottom of the pan.
• Mushroom flavour boost: Don’t rush the sautéing process! Allowing the mushrooms to brown properly develops a deeper, more intense flavour.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Mushroom Soup: Swap the butter for plant-based butter, the milk for plant-based milk (like almond or soy), and the cream for plant-based cream. My friend, Priya, swears by cashew cream for extra richness!
• Gluten-Free Mushroom Soup: Just make sure your chicken or vegetable stock is gluten-free.
• Spice Level Adjustment: Add a pinch of chili flakes to the soup for a little kick. My husband loves this!
• Festival Adaptations: This soup makes a lovely starter for special occasions like Diwali or Christmas. Serve it in small cups for an elegant presentation.

Serving Suggestions

This creamy mushroom soup is delicious on its own, but it’s even better with a side of crusty bread for dipping. A simple green salad also makes a lovely accompaniment. For a more substantial meal, try serving it with a grilled cheese sandwich or a side of roasted vegetables.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

(1) Can I use different types of mushrooms in this soup?

Absolutely! While white button mushrooms are classic, you can experiment with cremini, shiitake, or even a mix of wild mushrooms for a more complex flavour.

(2) What is the best way to store leftover mushroom soup?

Store it in an airtight container in the refrigerator. It might thicken slightly upon cooling, so you may need to add a splash of milk or stock when reheating.

(3) Can this soup be made ahead of time?

Yes, you can make the soup a day or two in advance. The flavours will actually develop even more!

(4) Can I freeze this creamy mushroom soup?

While you can freeze it, the texture might change slightly upon thawing. The cream sauce can sometimes separate. If you do freeze it, let it cool completely before transferring it to a freezer-safe container.

(5) What can I serve with this soup to make it a complete meal?

Crusty bread, a grilled cheese sandwich, or a side salad are all great options.

(6) What does the lemon juice do for the flavor of the soup?

The lemon juice adds a brightness and acidity that cuts through the richness of the cream and balances the earthy flavour of the mushrooms. It really elevates the whole dish!