Creamy Mushroom Soup with Thyme
A velvety mushroom soup with thyme, perfect for cozy meals and filled with rich, earthy flavors.
Ingredients
- 2 tablespoons olive oil or butter
- 1 onion chopped
- 2 garlic cloves minced
- 500 g mixed mushrooms sliced
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 4 cups vegetable or chicken broth
- ½ 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.
