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Herby mushroom cream soup served
Earthy, rich mushroom cream soup infused with fragrant fresh thyme

Herby mushroom and thyme soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups
Mushrooms are a natural source of 'the fifth taste', umami. In this recipe, the earthy, meaty character of the mushroom is highlighted by the woody aroma of thyme and garlic. The secret of mushroom cream soup lies not in the cream, but in the proper frying of the mushrooms: allow them to lose their water content and caramelise before adding liquid. This concentrated flavour will give the soup its soul, made complete by the freshness of parsley.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Wide saucepan or large frying pan (for frying)
  • Stick blender
  • Kitchen paper (for cleaning mushrooms)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean and slice the mushrooms. Finely chop the onion and garlic. Chop the parsley leaves, set the stalks aside.

Tip: There is a lot of flavour in the parsley stalks; cook them in the stock, then remove.
2 ✓

Heat half the butter (20g) over a high flame. Toss in the mushrooms and leave to fry WITHOUT STIRRING for 2-3 minutes until the bottom is golden brown. Only stir then.

Tip: If you stir too much or salt at the start, the mushrooms release water (osmosis) and start steaming instead of frying (Maillard reaction).
3 ✓

Once the mushrooms have browned and their liquid evaporated, lower the heat, add the remaining butter and the onion. Sauté together for 3-4 minutes.

Tip: The fat of the butter absorbs the roasted notes of the mushrooms.
4 ✓

Add the crushed garlic and thyme leaves, fry for half a minute, then pour in the stock. Season with salt and pepper.

Tip: The liquid dissolves the tasty browned bits stuck to the bottom of the pan (deglazing).
5 ✓

Cook for 15 minutes covered. Then remove one quarter of the mushrooms for serving, blend the rest until smooth.

Tip: Partial blending gives a more exciting texture.
6 ✓

Stir in the cream, heat through, but do not boil. Serve sprinkled with the reserved mushrooms and fresh parsley.

Tip: Always add fresh herbs (parsley) at the end so heat doesn't break down their essential oils.

Recipe FAQ

Why did the soup turn grey?
Mushrooms oxidise and contain dark pigments. This is natural, but if you want it whiter, use only stalks without caps or button mushrooms, and add more cream.
Can I wash the mushrooms?
Better to just wipe them or rinse quickly. Mushrooms are like sponges; if they soak up water, they will steam instead of fry.

Ingredients

  • 500 g Brown chestnut mushrooms
  • 1 whole Onion
  • 2 cloves Garlic
  • 40 g Butter
  • 800 ml Vegetable stock
  • 150 ml Double cream
  • 1 bunch Fresh parsley
  • 2 sprigs Fresh thyme
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper