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Cream of Mushroom Soup with Fresh Thyme
Kathie Clane

Cream of Mushroom Soup with Fresh Thyme

A creamy, savory mushroom soup enhanced with fresh thyme, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: American
Calories: 455
Ingredients Method Notes

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

Method
 

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

Notes

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