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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: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • Mushrooms 3 cups, chopped, preferably a mix of cremini, button, and shiitake mushrooms: The mix adds depth and umami flavor to the soup.
  • Olive oil 2 tablespoons: For sautéing the mushrooms and garlic.
  • Garlic 3 cloves, minced: Adds a savory foundation to the soup.
  • Fresh thyme 1 teaspoon: A subtle herb that enhances the mushroom flavor.
  • Vegetable broth 4 cups: Forms the base of the soup, adding depth.
  • Heavy cream 1 cup: Makes the soup rich, smooth, and creamy.
  • Salt to taste: Enhances the overall flavors.
  • Black pepper to taste: Balances the richness of the cream.
  • Butter 1 tablespoon, optional: Adds richness and depth to the sautéed vegetables.

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Blender or immersion blender
  • Wooden spoon

Method
 

  1. Heat olive oil and butter (if using) in a large pot over medium heat.
  2. Add the mushrooms and sauté until they release their moisture and become golden brown.
  3. Add garlic and thyme, and cook for another minute until fragrant.
  4. Pour in the vegetable broth and bring to a simmer.
  5. Let the soup simmer for 10-15 minutes to allow the flavors to meld together.
  6. For a chunkier texture, blend only half of the soup, leaving the rest as is for a heartier version.
  7. Return the soup to the pot, then Stir in the heavy cream, or for a lighter version, use half-and-half or milk.
  8. Simmer for another 5 minutes to combine the cream and the flavors.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. Serve warm, garnished with fresh thyme or a drizzle of cream if desired.

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.