Mushroom Soup with Thyme is my “go to” soup whenever I don’t know what to make and I’m in a rush. Everyone loves it including my grandchildren! The fresh thyme gives such wonderful flavor to the earthy mushrooms!
I like to purée at least half the Mushroom Soup with Thyme to give it a creamy base. Then I add the remaining soup to it. You can also add a diced peeled potato to the mushroom mixture before you cook it to make it more creamy. I’ve done all these options and they’re all delicious.
Try https://kosherbygloria.com/vegetarian-mushroom-and-barley-soup/ for a completely different type of soup with mushrooms.
Prep time: 20 minutes
Mushroom Soup with Thyme
By Published: September 9, 2014
Yield:
- 8 Servings
Ingredients
- 2 pounds assorted mushrooms I like the combination of portabellos and white buttons
- 4 tablespoons olive oil
- 1 large shallot peeled and minced
- 3 large garlic cloves peeled and minced
- 1 1/4 teaspoons salt
- 1 bunch Fresh Thyme at least 12 branches tied together
- 6 cups Fresh/boxed vegetable broth/water
- 1/4 teaspoon truffle oil optional
Equipment
- 1 8 cup soup pot with cover
- 1 electric food processor steel knife inserted
Directions
- Wipe off mushrooms and remove their stems. Chop mushrooms coarsely. Set aside.
- Heat oil in soup pot over medium flame. Add shallots, garlic and salt. Sauté until shallots are soft. Add mushrooms and toss well . Continue stirring until mushrooms begin to brown and release their juices. Add thyme bundle and broth. Stir well. Bring mixture to a boil. Reduce to a simmer and cover pot. Simmer slowly for about 25 minutes. Remove soup from heat and take off cover. Let soup cool off a little before puréeing.
- Remove thyme bundle. Purée soup 1 1/2-2 cups at a time in processor. You can make the soup as smooth or chunky as you like.
Optional: Drizzle with truffle oil
