Description
This Mushroom Soup with Thyme offers a velvety texture and a deep, umami-rich flavor profile that feels like a warm embrace on a chilly afternoon. This dish balances culinary indulgence with therapeutic benefits, relying on the natural richness of forest-grown fungi and aromatic herbs. It celebrates simplicity, transforming humble ingredients into a sophisticated, nutrient-dense meal that sustains your energy levels.
Ingredients
1.5 lbs Mixed Mushrooms (Cremini, Shiitake, Oyster)
5–6 stems Fresh Thyme Sprigs
2 large Shallots, finely minced
4 cloves Garlic Cloves, crushed
2 tablespoons Extra Virgin Olive Oil
4 cups Vegetable or Bone Broth (Low Sodium)
1/2 cup Full-Fat Coconut Milk or Cashew Cream
Sea Salt and Black Pepper to taste
Instructions
- Prepare the Mushrooms: Clean the mushrooms with a damp cloth, slice them into even pieces
- Sauté the Aromatics: Heat olive oil in a pot and sauté shallots until translucent, then add garlic
- Brown the Mushrooms: Increase heat, add mushrooms, cook undisturbed for 2-3 minutes to caramelize
- Infuse with Thyme: Add fresh thyme sprigs and stir to coat mushrooms in herb-infused oil
- Simmer the Base: Add broth, bring to a boil, then simmer for 15-20 minutes
- Add Creaminess: Stir in coconut milk or cashew cream and warm for another 2 minutes
- Blend (Optional): Use an immersion blender for smooth texture or mix half of the soup for a rustic finish
- Season and Serve: Remove thyme stems, season with salt and pepper, and serve in bowls
Notes
For a lighter base, replace the coconut milk with pureed cauliflower.
Add red pepper flakes for heat or nutritional yeast for a nutty flavor.
Store leftovers in an airtight container for up to four days.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 215 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg