Creamy Mushroom and Thyme Soup
Ingredients
- Main Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 500 g (about 1 lb) cremini or button mushrooms, sliced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 tablespoon all-purpose flour (for thickening)
- 4 cups vegetable broth (or chicken broth)
- ½ cup heavy cream (or half-and-half for lighter version)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon soy sauce or Worcestershire sauce (optional, for umami boost)
- Fresh parsley or thyme sprigs, for garnish
Instructions
- Sauté onions and garlic: In a large pot, heat butter and olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute.
- Add mushrooms: Stir in sliced mushrooms and thyme. Cook until mushrooms release their juices and start to brown, about 10 minutes.
- Thicken: Sprinkle flour over mushrooms and stir well to coat. Cook 1–2 minutes to remove raw flour taste.
- Add broth: Gradually pour in broth while stirring to prevent lumps. Bring to a simmer and cook for 15 minutes.
- Blend: Use an immersion blender to puree until smooth (or blend in batches in a regular blender).
- Add cream: Stir in cream and season with salt, pepper, and soy sauce/Worcestershire if using. Heat gently, but don’t boil.
- Serve: Ladle into bowls and garnish with thyme or parsley.