Mushroom Soup with Thyme Cream (Edit recipe)

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This cozy mushroom soup with thyme cream is light yet bursting with delicious earthy flavors that everyone will love. Cremini mushrooms provide a rich and earthy base for the soup. When sautéed until golden, they develop a delightful depth of flavor. The addition of sautéed leeks introduces a gentle sweetness, balancing the overall profile of the soup. The cherry on top—well, I mean the dollop on top, thyme cream. It adds a touch of indulgence without making the soup heavy.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

20 minutes

INGREDIENTS

11

Serves: 6

Ingredients

Thyme Cream

0.5 cup Heavy Whipping Cream
2 Tbsp Thyme, Fresh, chopped

Mushroom Soup

6 Tbsp Butter, Salted, divided
1 lb Crimini Mushrooms, sliced thin
2 whole Asian Chives (Chinese Leeks), sliced thin
0.333 cup All Purpose Flour
6 cups Chicken Broth, Low Sodium
1 Tbsp Thyme, Fresh, chopped
1 pinch Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Thyme Cream
Pour cream into a large chilled bowl. With a hand mixer, mix cream on medium-high speed until soft peaks form. About 3 minutes.
Fold in chopped thyme.
Cover and refrigerate to blend flavors.
Mushroom Soup
Melt 2 tablespoons of butter in your Dutch oven over medium-high heat. Add ½ pound of the sliced mushrooms and cook, stirring occasionally, until juices evaporate and the mushrooms begin to brown, about 10 minutes. Transfer to a large bowl. Repeat with 2 tablespoons butter and the remaining mushrooms.
Melt the remaining 2 tablespoons of butter in the Dutch oven. Add sliced leeks and cook, stirring often until leeks soften, about 5 minutes.
Return mushrooms to the pot. Sprinkle with flour and stir.
Stir in chicken broth, thyme, and season with salt and pepper. Bring to a boil, stirring often.
Reduce the heat to low and partially cover the pot. Simmer to blend the flavors for about 20 minutes.
Serve hot, topping each serving with a dollop of thyme cream.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	256
Fat:	18 g
Carbohydrates:	11 g
Protein:	16 g
Cholesterol:	57 g
Sodium:	278 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.