Description
The rich aroma of sautéed mushrooms mixed with fresh thyme creates an irresistible soup that’s both creamy and deeply flavorful. The velvety texture from blending the mushrooms with double cream provides a luxurious experience, while the earthy notes of the mushrooms give it a satisfying depth. This soup is perfect for cold nights, offering warmth and comfort in every spoonful. It’s also incredibly versatile serve it as an elegant starter for a dinner party, or enjoy it as a wholesome, easy weeknight meal. Garnished with fresh parsley, this mushroom soup pairs well with crusty bread and is a crowd-pleaser for all ages.
Ingredients
Units
Scale
- 500g mixed mushrooms (button, shiitake, or oyster)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 500ml vegetable stock
- 200ml double cream
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Clean and slice the mushrooms.
- Heat olive oil and butter in a large pot over medium heat.
- Add the onions and garlic, cooking until soft and fragrant (about 5 minutes).
- Add the mushrooms and thyme, cooking for another 10-12 minutes until the mushrooms are soft and lightly browned.
- Pour in the vegetable stock and bring to a simmer. Cook for 15 minutes, allowing the flavors to meld.
- Use an immersion blender to purée the soup to your desired consistency.
- Stir in the double cream, and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes