Creamy Mushroom and Thyme Soup
This Creamy Mushroom and Thyme Soup features earthy mushrooms with fresh thyme in a velvety broth. Perfect for a healthy dinner, it’s a simple recipe that blends rich, aromatic flavors into a comforting dish with minimal effort.
Why You’ll Love This Recipe
This soup is a nutritious, soothing dinner option that transforms earthy mushrooms with fresh thyme in a velvety broth into a flavorful delight, perfect for a healthy meal. Easy to prepare, it’s low in calories, high in antioxidants, and packed with vitamins. Versatile—serve with bread or alone—this recipe offers a wholesome, satisfying indulgence.
Recipe Tips and Tricks
- Sauté Mushrooms: Enhances umami and texture.
- Use Fresh Thyme: Adds better aroma and depth.
- Simmer Gently: Prevents overcooking and keeps broth clear.
- Check Consistency: Should be creamy but not thick.
- Avoid Overfilling: Leaves room for flavors to blend.
- Serve Warm: Maximizes the aromatic appeal.
- Thicken if Desired: Add a bit of cornstarch if too thin.
- Rest Before Serving: Allows flavors to meld.
- Adjust Seasoning: Taste and tweak salt to preference.
- Use Immersion Blender: For smooth texture without transferring.
Creamy Mushroom and Thyme Soup
Creamy mushroom thyme soup, healthy dinner delight.
Ingredients
- ¼ tsp black pepper
- ½ cup light heavy cream
- ½ tsp salt
- 1 lb sliced cremini mushrooms
- 1 medium chopped onion
- 1 tbsp fresh chopped thyme
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- 4 cups low-sodium vegetable broth
Instructions
- Prep Mushrooms: Clean and slice cremini mushrooms.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat, add chopped onion and minced garlic, and sauté for 3-4 minutes until softened.
- Cook Mushrooms: Add sliced mushrooms and fresh thyme, cooking for 5-7 minutes until mushrooms release their liquid and brown slightly.
- Pour Broth: Add vegetable broth, bringing to a gentle simmer.
- Simmer Soup: Let simmer for 10-15 minutes to blend flavors.
- Blend Mixture: Use an immersion blender to puree the soup until smooth, leaving some chunks for texture.
- Add Cream: Stir in heavy cream and heat through without boiling.
- Season Dish: Add salt and black pepper, stirring well.
- Prepare Garnish: Rinse and chop fresh parsley.
- Serve and Enjoy: Let rest for 5 minutes, garnish with parsley, and serve warm, savoring this creamy delight!
Notes
- Sauté mushrooms for umami; use fresh thyme for aroma.
- Simmer gently for smoothness; check seasoning to taste.
- Store leftovers promptly to maintain freshness; reheat gently with broth.
- This recipe can be adapted for vegan diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 124Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 22mgSodium 305mgCarbohydrates 8gFiber 1gSugar 4gProtein 3g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Mushrooms (1 lb): Cremini, sliced, for earthiness.
- Thyme (1 tbsp): Fresh, chopped, for warmth.
- Vegetable Broth (4 cups): Low-sodium, for base.
- Onion (1 medium): Chopped, for aroma.
- Garlic (2 cloves): Minced, for depth.
- Heavy Cream (½ cup): Light, for creaminess.
- Olive Oil (1 tbsp): For sautéing.
- Salt (½ tsp): Enhances flavor; adjust to taste.
- Black Pepper (¼ tsp): Ground for a subtle kick.
- Parsley (2 tbsp): Chopped, for garnish.
Variations and Substitutions
- Mushroom Swap: Use portobello or shiitake.
- Thyme Swap: Use rosemary or dried thyme.
- Broth Swap: Use chicken broth or water.
- Onion Swap: Use shallots or omit.
- Garlic Swap: Use garlic powder if fresh isn’t available.
- Cream Swap: Use coconut milk or omit.
- Oil Swap: Use avocado oil or omit.
- Salt Swap: Use sea salt or omit.
- Pepper Swap: Use cayenne or omit.
- Herb Swap: Use chives or omit parsley.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Warm with a splash of broth.
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