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A rich and velvety soup packed with earthy cremini mushrooms, fragrant thyme, and a touch of cream. This classic comfort food is perfect for a cozy lunch or an elegant starter, ready in under 45 minutes.
For 4 servings
Sauté Aromatics and Mushrooms
Create the Roux
Deglaze and Simmer
A rich and velvety soup packed with earthy cremini mushrooms, fragrant thyme, and a touch of cream. This classic comfort food is perfect for a cozy lunch or an elegant starter, ready in under 45 minutes.
This american recipe takes 45 minutes to prepare and yields 4 servings. At 341.04 calories per serving with 5.68g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or soup or appetizer.
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Blend the Soup
Finish and Serve
Use a plant-based butter, full-fat oat milk or cashew cream instead of heavy cream, and ensure you are using vegetable broth.
Substitute the all-purpose flour with a gluten-free all-purpose blend or 2 tablespoons of cornstarch mixed with a little cold broth to create a slurry.
Incorporate other fresh herbs like rosemary or sage along with the thyme for a more complex herbal aroma.
Use beef or chicken broth instead of vegetable broth for a deeper, more savory base.
Mushrooms are a good source of B vitamins like riboflavin, niacin, and pantothenic acid, which help provide energy by breaking down proteins, fats, and carbohydrates.
Mushrooms contain selenium, a powerful antioxidant that supports the immune system and helps prevent damage to cells and tissues.
Mushrooms provide antioxidants like ergothioneine, which may help protect the body's cells from oxidative stress and reduce inflammation.
A 1.5 cup serving of this soup contains approximately 340-360 calories, depending on the specific ingredients used, particularly the fat content of the cream and broth.
This homemade version is healthier than canned varieties as it uses fresh ingredients and controls sodium. Mushrooms are nutritious, but the soup is rich due to butter and heavy cream. It can be enjoyed as part of a balanced diet. For a lighter version, use milk or half-and-half instead of heavy cream.
Yes, it's easy to make this soup vegan. Use olive oil or vegan butter, vegetable broth, and substitute the heavy cream with full-fat coconut milk, cashew cream, or a store-bought vegan cream alternative.
Cremini (baby bella) mushrooms are excellent for their deep, earthy flavor. However, you can use a mix of mushrooms like white button, shiitake, oyster, or even wild mushrooms like porcini for a more complex taste.
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low-medium heat, stirring occasionally. Avoid boiling, especially after the cream has been added, to prevent separation.
Soups with dairy can sometimes separate or become grainy upon thawing. For best results, freeze the soup before adding the heavy cream. Thaw it in the refrigerator, reheat gently, and then stir in the cream before serving.
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