Creamy Mushroom Thyme Soup

About This Recipe

Mushroom-thyme soup combines browned mushrooms with a smooth cream-enriched broth. Shallot adds sweetness and thyme gives an earthy aroma. The soup should have concentrated mushroom flavour rather than relying on cream for all its character.

Equipment

• ✓ Soup saucepan
• ✓ Knife and board
• ✓ Ladle
• ✓ Immersion blender or blender approved for the liquid temperature

Ingredients

• 650 g brown mushrooms, sliced
• 30 g butter
• 15 ml olive oil
• 120 g shallot, diced
• 12 g garlic, minced
• 2 tsp fresh thyme leaves
• 25 g plain flour
• 900 ml vegetable stock
• 150 ml dairy cream
• 10 ml lemon juice
• Salt and black pepper

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Crowding mushrooms prevents browning. Use a wide pan and wait for their released moisture to evaporate.

Ingredient choices: Use firm brown mushrooms and slice evenly. Flour provides controlled thickening, while cream finishes the texture. Keep some browned mushroom pieces separate if a textured garnish is desired from the same ingredient quantity.

Cooking control: Brown mushrooms in batches, cook flour into the aromatic base and add stock gradually. Simmer sufficiently to remove raw flour taste. Blend only as directed and finish cream and lemon over controlled heat.

If something goes wrong: A watery soup usually reflects insufficient mushroom browning or too much stock. A floury taste needs more proper simmering. If cream makes it heavy, adjust lemon and consistency rather than adding more cream.

Ingredient Substitutions

• ↔ Oat cream and olive oil make it dairy-free; chestnut or oyster mushrooms may join the brown mushrooms.

Food Safety & Doneness

Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C. For hot soup, use an immersion blender with its head submerged, or cool sufficiently before using a blender approved for warm liquids. Never seal hot soup in a closed cup blender.

Serving & Plating

Serve hot with thyme and any reserved cooked mushroom garnish. Keep the surface simple so the mushroom flavour remains the focus.

Storage

Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.