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Creamy Mushroom Soup with Thyme

This mushroom soup is made by sautéing sliced mushrooms with garlic and thyme, then blending with cream to achieve a velvety texture. The final appearance is a smooth, pale brown soup with pieces of tender mushrooms and a glossy surface. It showcases earthy flavors and a rich, comforting consistency.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb mushrooms sliced
  • 3 cloves garlic minced
  • 2 tsp fresh thyme leaves only
  • 2 tbsp olive oil
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • to taste salt and pepper

Equipment

  • Saucepan or large pot
  • Blender or immersion blender

Method
 

  1. Heat the olive oil in a large saucepan over medium heat until shimmering.
  2. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown around the edges, about 8-10 minutes.
  3. Stir in the minced garlic and thyme leaves, cooking for another minute until fragrant and slightly softened.
  4. Pour in the vegetable broth, bringing the mixture to a gentle simmer, and cook for about 5 minutes to develop flavors.
  5. Use an immersion blender or transfer the mixture to a blender to purée until smooth and creamy, then return it to the pot.
  6. Stir in the heavy cream, warming the soup gently without boiling, and season with salt and freshly ground pepper to taste.
  7. Once heated through and silky in texture, ladle the soup into bowls and serve hot, garnished if desired with extra thyme or a drizzle of cream.

Notes

For a chunkier texture, reserve some sautéed mushrooms and add them back to the puréed soup before serving. To enhance the earthy flavor, a splash of soy sauce can be stirred in at the end.