Go Back Email Link
–+ servings
Creamy chestnut mushroom soup topped with sautéed mushrooms and thyme in a bowl
Print

Rustic Mushroom Soup with Thyme and White Wine

A smooth, savory chestnut mushroom soup built with classic technique instead of heavy cream. Mushrooms, a simple roux, and a quick blend create a rich, comforting texture that feels indulgent without being heavy.
Thanks for cooking with us. Check out our other recipes. Visit us on Pinterest
https://thepatientcook.com
Course Main Course, Soup
Cuisine American
Keyword chicken soup, mushroom
Total Time 30 minutes
Servings 4

Ingredients

  • 1 tablespoon olive oil
  • 1 medium shallot, small dice
  • 1/8 cup carrot, small dice
  • 1/8 cup celery, small dice
  • 4 tablespoons butter
  • 1 pound chestnut mushrooms, roughly chopped
  • 4 tablespoons flour
  • 1/4 cup dry white wine
  • 2 sprigs thyme, leaves picked
  • 1 quart stock, chicken or vegetable
  • 1 cup whole milk or unsweetened oat milk
  • Salt and black pepper, to taste

Instructions

  • Build the base
    Set a medium soup pot over medium heat and add the olive oil. Add the shallot, carrot, and celery with a pinch of salt and cook gently until softened and translucent, about 5 minutes. You’re building sweetness here—no browning yet.
  • Brown the mushrooms
    Add the butter and mushrooms, increase the heat slightly, and cook until the mushrooms release their moisture and turn golden, stirring often. Scoop out a small handful of mushrooms and set aside for garnish.
  • Create the roux
    Sprinkle the flour over the mushroom mixture and stir well. Cook for 1–2 minutes until the flour smells lightly nutty—this step gives the soup structure without relying on cream.
  • Deglaze and simmer
    Pour in the white wine, scraping up any browned bits from the bottom of the pot. Add the stock and thyme leaves, bring to a gentle simmer, and cook for about 10 minutes.
  • Blend and finish
    Use an immersion blender to blend the soup until smooth. With the blender running, slowly stream in the milk until the soup is creamy and cohesive. Season with salt and pepper to taste.
  • Serve
    Ladle into bowls and top with the reserved mushrooms, a drizzle of olive oil, and a few thyme leaves. Serve warm, ideally with good bread.

Notes

I created this recipe for my homegrown chestnut mushrooms. You can replace Chestnut mushrooms with any mushroom of your liking.