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Creamy Mushroom and Thyme Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Immersion blender
  • Knife
  • Cutting board

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pound cremini mushrooms, sliced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons fresh thyme leaves

Instructions
 

  • Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
  • Add the mushrooms to the pot and cook until they release their liquid and begin to brown.
  • Pour in the vegetable broth along with the salt and black pepper. Bring the mixture to a simmer and cook for 15 minutes.
  • Remove the pot from the heat and blend the soup until smooth using an immersion blender.
  • Return the pot to low heat and stir in the heavy cream and fresh thyme leaves. Heat gently for a few minutes before serving.

Notes

Blend the soup thoroughly for the creamiest result, and add a splash of broth when reheating if it thickens in the fridge. Fresh thyme stirred in at the end keeps the herbal flavor bright, so avoid substituting dried thyme here.
Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender, Knife, Cutting board