Mushroom Thyme Soup

Earthy whole and sliced mushrooms, hint of lemony thyme, sweet onions and a delicious mushroom infused broth.

Bowl of Mushroom Thyme Soup

Are you a soup lover? I am in the middle of the road but this Mushroom Thyme Soup recipes, tips me closer to the yes side. It is a healthy dish; it is comforting, and it is a burst of flavor. Mushroom flavor galore!! The best part is, it only takes a few ingredients to make and doesn’t take long at all. I love eating this with a side of Onion and Parmesan Toast. I dunk it like you do with au jus. If I had a porch, in the countryside, I would be outside eating this on a nice fall evening.

Minimal Ingredient Mushroom Thyme Soup

Homemade savory and light Bowl of Mushroom Thyme Soup

Equipment

• Pot or Dutch oven

Tips or Tricks

• Clean/wipe mushrooms with a dry or light damp towel. Do not rinse to clean, the mushrooms will hold the water.

Length of Time

• Prep Time - 10 minutes

• Cook time - 30 minutes

Servings

• Serving Size: 2 cups

• Servings: 3

Ingredients

• 5 tablespoon salted butter

• 1 yellow onion diced

• 4 garlic cloves thinly sliced

• .2 ounces thyme

• 2 tablespoons white cooking wine

• 16 ounces whole mushrooms (small)

• 16 ounces sliced mushrooms

• 32 ounces chicken stock unsalted

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

Directions

1. Heat Dutch oven or pot on medium heat

2. Add 2 ½ tablespoons butter. Melt.

3. Add onions, cook until tender (not translucent.)

4. Add the remainder of the butter. Melt

5. Add both sliced and whole mushrooms. Once softened add stock. (We don’t want the mushrooms to cook down.)

6. Bring it to boil. Reduce to low. Cover and let simmer for 15-20 minutes. (Your preference on amount of mushroom flavor you would like.)

7. Serve.

Notes

• This soup is delicious, hot or warm. It is not meant to be served cold.