Mushroom Soup with Thyme and Garlic is a rich and creamy dish that highlights the earthy flavors of mushrooms, complemented by aromatic thyme and garlic. This soup is perfect as a starter or a comforting main dish, especially during the colder months.

Ingredients List

For the Soup

• 1 lb (450g) fresh mushrooms (such as cremini or button), sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream (or coconut milk for a lighter version)
• 2 tablespoons olive oil or butter
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Optional: 1 tablespoon soy sauce for added depth of flavor
• Optional: Fresh thyme sprigs for garnish

Timing

Preparing Mushroom Soup with Thyme and Garlic takes about 10 minutes for prep and 30 minutes for cooking, totaling approximately 40 minutes.

Step-by-Step Instructions

Step 1: Sauté the Vegetables

1. Heat the Oil: In a large pot, heat the olive oil or butter over medium heat.
2. Cook the Onions: Add the chopped onion and sauté for about 5 minutes until translucent.
3. Add Garlic: Stir in the minced garlic and cook for an additional minute, being careful not to burn it.

Step 2: Cook the Mushrooms

1. Add Mushrooms: Add the sliced mushrooms to the pot. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
2. Season: Stir in the dried thyme, salt, and black pepper. If using, add the soy sauce for extra flavor.

Step 3: Add Broth and Simmer

1. Pour in Broth: Add the vegetable broth to the pot and bring to a boil.
2. Simmer: Reduce the heat and let it simmer for about 10-15 minutes to allow the flavors to meld.

Step 4: Blend the Soup

1. Blend: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is. Alternatively, you can carefully transfer the soup to a blender in batches.
2. Add Cream: Stir in the heavy cream (or coconut milk) and heat through for an additional 5 minutes. Adjust seasoning if necessary.

Step 5: Serve

1. Ladle into Bowls: Serve the soup hot in bowls.
2. Garnish: Top with fresh thyme sprigs if desired.

Nutritional Information

Here’s a quick glance at the nutritional profile of Mushroom Soup with Thyme and Garlic (per serving, assuming 4 servings):

Nutrient	Amount per Serving
Calories	220
Protein	4g
Fat	18g
Carbohydrates	12g
Fiber	2g

Tips for Customization

• Mushroom Varieties: Experiment with different types of mushrooms, such as shiitake, portobello, or oyster mushrooms for varied flavors.
• Herb Alternatives: Try adding other herbs like parsley or rosemary for a different flavor profile.
• Spice it Up: Add a pinch of red pepper flakes for a touch of heat.

Storing Tips for the Recipe

Mushroom Soup with Thyme and Garlic can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or cream if it thickens too much.

Conclusion

Mushroom Soup with Thyme and Garlic is a flavorful and comforting dish that showcases the deliciousness of mushrooms. Perfect for any occasion, this soup is sure to warm you up and satisfy your taste buds!

FAQs

Can I make the soup ahead of time?

Yes! This soup can be made a day in advance. The flavors will deepen and improve overnight.

Can I use dried mushrooms?

Yes! If using dried mushrooms, rehydrate them in hot water before adding them to the soup. Use the soaking liquid as part of the broth for extra flavor.

What can I serve with this soup?

This soup pairs well with crusty bread, a side salad, or a light sandwich for a complete meal!