Name: Cream of Mushroom Soup with Fresh Thyme
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 lb mixed mushrooms (e.g., cremini, shiitake, or portobello), sliced; 1 medium onion, diced; 2 cloves garlic, minced; 3 tablespoons butter; 4 cups vegetable broth; 1 cup heavy cream or coconut milk; 1 teaspoon fresh thyme leaves; Salt and pepper to taste; 1 tablespoon flour (optional, for thickening)

This Cream of Mushroom Soup is a comforting, rich dish, blending earthy mushrooms with the aromatic flavor of fresh thyme. The creamy texture comes from a base of sautéed mushrooms, onions, garlic, and butter, with a touch of cream and vegetable broth for depth. The thyme adds a fresh herbal note, making the soup the perfect dish for chilly evenings. Serve it as a starter or a satisfying meal, paired with crusty bread for a complete experience.

Recipe Tips and Tricks:

Use a mix of wild mushrooms like cremini, shiitake, or portobello for deeper flavor.
For extra creaminess, use heavy cream or half-and-half.
For a vegan version, substitute butter and cream with plant-based alternatives like olive oil and coconut milk.

Yield: 4 servings

Cream of Mushroom Soup with Fresh Thyme

A creamy, savory mushroom soup enhanced with fresh thyme, perfect for cozy nights.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 lb mixed mushrooms (e.g., cremini, shiitake, or portobello), sliced
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons butter
4 cups vegetable broth
1 cup heavy cream or coconut milk
1 teaspoon fresh thyme leaves
Salt and pepper to taste
1 tablespoon flour (optional, for thickening)

Instructions

In a large pot, melt butter over medium heat. Add the onions and garlic and sauté for 3-4 minutes until soft.
Add the sliced mushrooms and cook for 7-10 minutes, stirring occasionally, until mushrooms release their moisture and start to brown.
Sprinkle in the flour (if using) and cook for 1 minute, stirring to coat the mushrooms evenly.
Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes.
Add the heavy cream and fresh thyme, stir well, and cook for an additional 5 minutes. Season with salt and pepper to taste.
Use an immersion blender to puree the soup slightly for a creamy texture while leaving some mushroom chunks.
Serve hot, garnished with fresh thyme.

Notes

For a smooth, velvety texture, blend the soup completely or strain out the mushroom solids.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 455Total Fat 43gSaturated Fat 30gTrans Fat 1gUnsaturated Fat 10gCholesterol 90mgSodium 836mgCarbohydrates 16gFiber 3gSugar 7gProtein 7g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.