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

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound mixed wild mushrooms, sliced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 tablespoons fresh thyme leaves
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the sliced mushrooms, diced onion, minced garlic, vegetable broth, thyme leaves, bay leaf, salt, and black pepper into the slow cooker.
  • Stir gently to combine all the ingredients evenly.
  • Cover and cook on low for 6 to 7 hours until the mushrooms are soft.
  • Remove the bay leaf, then stir in the heavy cream until fully incorporated.
  • Taste and adjust salt or pepper if needed before serving.

Notes

Use a mix of cremini, shiitake, and oyster mushrooms for the best depth. Stir the cream in at the very end to keep it from separating, and add an extra pinch of fresh thyme right before serving if you want a brighter herb note.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board