Creamy Mushroom and Thyme Soup
Ingredients
- 1 lb fresh mushrooms, sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 5 minutes.
- Add the sliced mushrooms to the pot and cook until they release their juices and start to brown, about 10 minutes.
- Sprinkle the flour over the mushrooms and stir well to coat. Cook for another 2 minutes to remove the raw flour taste.
- Slowly pour in the vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a simmer.
- Stir in the heavy cream and dried thyme. Season with salt and pepper to taste. Simmer for an additional 10-15 minutes to allow the flavors to meld.
- Using an immersion blender or regular blender, puree the soup until smooth and creamy.
- Serve the soup hot, garnished with chopped fresh parsley and a drizzle of cream if desired.
Did you like this recipe? Share it!
Similar Recipes
Creamy Pumpkin and Coconut Soup
40 minutes
Creamy Butternut Squash and Apple Soup
45 minutes
Creamy Carrot and Ginger Soup
40 minutes
Creamy Roasted Tomato and Basil Soup
60 minutesCategories
- Breakfast 22
- Desserts 22
- Main Dishes 13
- Pasta 62
- Soups 34