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Creamy Wild Mushroom Soup with Thyme
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Immersion Blender

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound mixed wild mushrooms, sliced
  • 1 tablespoon fresh thyme leaves
  • 4 cups low-sodium vegetable broth
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • Fresh thyme sprigs for garnish

Instructions
 

  • Melt the butter in a large pot over medium heat. Add the onion and cook until it softens.
  • Stir in the garlic and cook for one minute until fragrant.
  • Add the sliced mushrooms and thyme leaves. Cook until the mushrooms release their liquid and start to brown.
  • Pour in the vegetable broth. Bring the mixture to a simmer and cook for 15 minutes.
  • Remove the pot from the heat. Use an immersion blender to partially puree the soup, leaving some mushroom pieces for texture.
  • Return the pot to low heat. Stir in the heavy cream and season with salt and black pepper.
  • Heat the soup gently for a few minutes without letting it boil. Ladle into bowls and top each with a fresh thyme sprig.

Notes

Blend only part of the soup so it keeps some chew from the mushrooms. Reheat leftovers slowly over low heat and add a splash of broth if it thickens too much in the fridge. Dried thyme works in a pinch but use half the amount.
Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender