Creamy Mushroom Soup with Thyme
This creamy mushroom soup with thyme is a rich and comforting dish perfect for chilly days. The earthy flavors of mushrooms are enhanced by the aromatic touch of thyme and combined with a smooth, velvety cream base. Perfect as a starter or a main course, it’s easy to prepare and packed with savory goodness. The addition of garlic and onions gives it a delicious depth of flavor, while the thyme adds a lovely herbal note. Ideal for cozy evenings, this soup is sure to satisfy and warm you from the inside out.
Recipe Tips and Tricks
- For a richer flavor, use a mix of wild mushrooms like shiitake, cremini, and portobello.
- If you prefer a smoother texture, blend the soup after cooking.
- Use vegetable or chicken broth for a deeper base, depending on dietary preferences.
- Make it vegan by swapping the cream for coconut milk or almond milk.
Creamy Mushroom Soup with Thyme
A velvety mushroom soup with thyme, perfect for cozy meals and filled with rich, earthy flavors.
Ingredients
Method
- Heat olive oil or butter in a large pot over medium heat.
- Add the chopped onion and garlic and sauté until softened (about 5 minutes).
- Stir in the sliced mushrooms and cook for about 10 minutes, until they release their moisture and begin to brown.
- Add the thyme and broth, then bring to a simmer. Let cook for 10-15 minutes.
- Stir in the cream and simmer for another 5 minutes. Season with salt and pepper to taste.
- For a smoother texture, blend the soup using an immersion blender or regular blender (optional).
- Serve hot, garnished with fresh parsley if desired.
Notes
- You can store leftovers in an airtight container in the fridge for up to 3 days.
- This soup can be frozen for up to 2 months, but may need to be stirred well after thawing.
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