Description
This mushroom and thyme soup is an earthy, comforting dish full of deep savory flavor. Featuring sautéed mushrooms and aromatic thyme, finished with a creamy touch, it serves as a perfect cozy starter or a light meal accompanied by crusty bread.
Ingredients
Base Ingredients
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Mushrooms & Herbs
- 1 lb mushrooms (cremini, button, or a mix), sliced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
Liquids & Seasonings
- 3½ cups vegetable broth (or chicken broth)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ cup heavy cream or half-and-half
- Optional: 1 tbsp soy sauce or Worcestershire sauce for depth
Instructions
- Heat the Fat: Heat olive oil or butter in a large pot over medium heat to create a base for sautéing.
- Sauté Onions: Add finely chopped onion and cook for 4–5 minutes until soft and translucent, developing sweetness.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant to enhance aroma.
- Cook Mushrooms and Thyme: Add sliced mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until mushrooms release their liquid and start browning to develop rich flavor.
- Add Broth and Season: Pour in vegetable or chicken broth, season with salt and black pepper, and optionally add soy or Worcestershire sauce for extra depth.
- Simmer: Bring the soup to a boil, then lower heat and let it simmer gently for 15 minutes to meld flavors.
- Blend Soup: Use an immersion blender to partially or fully blend the soup based on your preferred texture—chunky or creamy.
- Finish with Cream: Stir in heavy cream or half-and-half and heat gently for 2–3 minutes without boiling to enrich the soup.
- Serve Warm: Ladle the creamy mushroom and thyme soup into bowls and enjoy it warm, ideally with crusty bread.
Notes
- For extra richness and texture, blend only half the soup and leave the rest chunky.
- Use a variety of mushrooms like shiitake, porcini, or oyster for more complex flavor.
- Substitute heavy cream with coconut milk for a dairy-free version.
- This soup stores well in the refrigerator for up to 4 days, making it great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
