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Creamy Mushroom Soup with Thyme
Kathie Clane

Creamy Mushroom Soup with Thyme

A velvety mushroom soup with thyme, perfect for cozy meals and filled with rich, earthy flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: French
Calories: 468
Ingredients Method Notes

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
  • 1/2 cup heavy cream or coconut milk
  • Salt and pepper to taste
  • Fresh parsley optional, for garnish

Method
 

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add the chopped onion and garlic and sauté until softened (about 5 minutes).
  3. Stir in the sliced mushrooms and cook for about 10 minutes, until they release their moisture and begin to brown.
  4. Add the thyme and broth, then bring to a simmer. Let cook for 10-15 minutes.
  5. Stir in the cream and simmer for another 5 minutes. Season with salt and pepper to taste.
  6. For a smoother texture, blend the soup using an immersion blender or regular blender (optional).
  7. 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.