Creamy Mushroom Soup with Thyme and Garlic
There’s something about mushroom soup that feels like coming home. Earthy, grounding, quietly luxurious without trying too hard. I started making this on Sundays when I needed both comfort and nourishment in one bowl — the kind of meal that slows you down just by smelling it simmering on the stove.
Serves
5
Cook Time
Dietary
Nut Free 1B8Zb
Ingredients
- 500g mixed mushrooms (button, chestnut, shiitake if you can find them)
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 750ml vegetable stock
- 150ml milk or plant-based milk (unsweetened oat works beautifully)
- 100ml single cream or coconut cream (optional, for richness)
- Sea salt and black pepper, to taste
- A squeeze of lemon juice (to brighten)
- Fresh parsley, chopped (to serve)
Method
Method
- Prep the mushrooms. Wipe them clean and slice. Don’t cut them too thin — you want texture.
- Sauté. Heat the oil or butter in a large pan. Add the onion and cook gently for 5 minutes until soft and translucent.
- Layer the flavour. Add garlic, thyme, and mushrooms. Cook for 8–10 minutes until the mushrooms release their juices and start to turn golden.
- Add stock. Pour in the vegetable stock, bring to a boil, then reduce to a simmer for 15 minutes.
- Blend. Remove the thyme sprigs. Blend the soup until smooth (or leave a little texture if you prefer).
- Finish. Stir in the milk and cream, season generously with salt and pepper, and add a squeeze of lemon juice. Taste and adjust — more cream if you want richness, more stock if you prefer lighter.
- Serve. Ladle into bowls, scatter with parsley, and maybe add a hunk of sourdough on the side.
Mushrooms are more than flavour. They’re rich in B vitamins for energy, selenium for immunity, and antioxidants that help the body stay resilient. This soup is grounding food — earthy, soothing, the kind that restores after long days.
