Name: Creamy Mushroom Soup with Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 2 tablespoons olive oil or butter; 1 onion, chopped; 2 garlic cloves, minced; 500g mixed mushrooms, sliced; 1 teaspoon fresh thyme (or 1/2 teaspoon dried); 4 cups vegetable or chicken broth; 1/2 cup heavy cream or coconut milk; Salt and pepper, to taste; Fresh parsley (optional, for garnish)

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.

Yield: 4 servings

Creamy Mushroom Soup with Thyme

A velvety mushroom soup with thyme, perfect for cozy meals and filled with rich, earthy flavors.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

2 tablespoons olive oil or butter
1 onion, chopped
2 garlic cloves, minced
500g mixed mushrooms, sliced
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
4 cups vegetable or chicken broth
1/2 cup heavy cream or coconut milk
Salt and pepper, to taste
Fresh parsley (optional, for garnish)

Instructions

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.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 468Total Fat 33gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 11gCholesterol 43mgSodium 411mgCarbohydrates 36gFiber 11gSugar 11gProtein 11g

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