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Portabella Mushroom Soup with Thyme and Garlic
Kathie Clane

Portabella Mushroom Soup with Thyme and Garlic

A creamy, flavorful Portabella Mushroom Soup infused with thyme and garlic, perfect for cozy, comforting meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Uncategorized
Cuisine: American
Calories: 413
Ingredients Method Notes

Ingredients
  

  • 4 large portabella mushrooms sliced
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme or 1 tsp dried thyme
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or coconut cream for a dairy-free version
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, cooking for about 3-4 minutes until softened and fragrant.
  2. Add the sliced portabella mushrooms and cook until tender, about 7-8 minutes.
  3. Stir in the thyme, then pour in the broth. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
  4. Using an immersion blender or regular blender, blend the soup until smooth and creamy.
  5. Return to heat, stir in the heavy cream, and season with salt and pepper. Simmer for another 5 minutes to combine.
  6. Serve hot, garnished with fresh parsley.

Notes

  • If you prefer a chunkier texture, blend half of the soup and leave the rest as is.
  • Adjust seasoning according to taste, especially with thyme.