Creamy Mushroom and Thyme Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 cups button mushrooms, sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 tablespoons fresh thyme leaves (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until translucent.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add mushrooms and cook until they release their moisture and begin to brown.
4. 4 Pour in vegetable broth and bring to a simmer.
5. 5 In a small bowl, whisk together flour and butter to make a roux. Stir this into the soup.
6. 6 Stir in heavy cream, dried thyme, salt, and pepper. Simmer until thickened.
7. 7 Use an immersion blender to puree soup until creamy, or transfer to a blender in batches.
8. 8 Serve hot, garnished with fresh thyme leaves.

Equipment

• Large pot
• Immersion blender or regular blender

Variations

• Add a splash of white wine for extra depth of flavor.
• Include a handful of spinach for a boost of greens.

Substitutions

• Use almond milk for a dairy-free alternative.
• Substitute vegetable broth with chicken broth for a richer taste.

Pairings

• Pairs well with a crusty baguette or grilled cheese.
• A glass of Chardonnay complements the earthy flavors.

Nutrition

Tips

• For a richer flavor, use a mix of cremini and shiitake mushrooms.
• If you prefer a chunkier texture, puree only half of the soup.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat with a splash of cream for best texture.

Serving Suggestions

• Serve with crusty bread or a side salad for a complete meal.
• A sprinkle of Parmesan cheese adds extra depth.

FAQ