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Creamy Mushroom and Thyme Soup

creamy mushroom and thyme soup - featured image
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A silky, comforting soup featuring earthy mushrooms, fragrant thyme, and a splash of cream. Quick to prepare and perfect for chilly nights, this cozy bowl is a family favorite and easily adaptable for various diets.

Ingredients

Scale
  • 1.5 lbs fresh mushrooms (cremini and white button recommended, or add shiitake/portobello for depth)
  • 2 tbsp unsalted butter (or olive oil for dairy-free)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tsp salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 4 cups vegetable broth (or chicken broth for extra richness)
  • 1 cup heavy cream (or half-and-half/coconut cream for lighter/dairy-free)
  • 1 tbsp all-purpose flour (or gluten-free flour blend)
  • 2 tbsp chopped fresh parsley (for garnish, optional)
  • Crusty bread or garlic croutons (for serving)

Instructions

  1. Wipe mushrooms with a damp cloth and slice thinly (about 1/4 inch thick).
  2. Melt butter in a large soup pot over medium heat (about 2 minutes). Add diced onion and cook until translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute.
  3. Add sliced mushrooms and thyme. Sprinkle with salt and pepper. Cook, stirring often, until mushrooms are golden brown and have released their juices, about 10 minutes. If needed, deglaze with a tablespoon of broth.
  4. Sprinkle flour over the vegetables and mushrooms. Stir well to coat and cook for 2 minutes.
  5. Pour in vegetable broth slowly while stirring, scraping up any brown bits. Bring to a gentle boil, then reduce heat to a simmer. Simmer for 10 minutes.
  6. Remove pot from heat. Use an immersion blender to blend until smooth, or transfer in batches to a regular blender. For chunkier soup, blend only half the mixture.
  7. Return pot to low heat. Stir in heavy cream and let it warm for 2-3 minutes. Taste and adjust seasoning as needed.
  8. Ladle soup into bowls. Sprinkle with parsley and serve with crusty bread or garlic croutons. Optionally, drizzle extra cream or olive oil on top.

Notes

For vegan or dairy-free, use olive oil and coconut/cashew cream. For gluten-free, use almond flour or a GF blend. Sauté mushrooms until golden for best flavor. Blend thoroughly for a silky texture, or partially for a chunkier soup. Garnish with reserved sautéed mushrooms for extra flavor. Soup thickens as it sits; add broth to thin if needed. Freezes well; reheat gently to avoid curdling cream.

Nutrition

Keywords: mushroom soup, creamy soup, thyme, comfort food, vegetarian, gluten-free option, dairy-free option, easy soup, fall recipes, winter recipes

Find it online: https://evabake.com/creamy-mushroom-and-thyme-soup-recipe-easy-comfort-for-cold-nights/