Creamy mushroom soup
Creamy mushroom soup flavored with garlic and thyme is the perfect comfort meal for fall served with crusty bread. It's like a hug in a bowl.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 kg (2lbs) mushrooms sliced (Chestnut/Cremini/Button/Brown, etc)
- 2 tbsp butter
- 4 leeks finely chopped
- 2 tsp fresh thyme
- 3 garlic cloves crushed
- 8 cups stock
- 1 cup heavy/whipping cream (evaporated milk can be substituted)
- squeeze of lemon juice
- Salt & Black pepper to taste
In a large pot, melt the butter and add the mushrooms. Allow to cook until the mushrooms are well browned.
Add the leeks and cook until soft. Add the garlic and mushrooms and allow to cook until fragrant.
Add enough stock to just cover the mushrooms and allow to simmer for 7-10 minutes.
Transfer half of the soup to a blender and blend until smooth. If you prefer the soup to be smooth, blend all the soup until smooth. (This can be done with an immersion blender.)
Return to the heat and add the cream. Allow to simmer gently for 5 minutes and add the lemon juice and seasoning.
Serve hot with a swirl of cream and crusty bread.
Calories: 174kcal | Carbohydrates: 21g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1292mg | Potassium: 695mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1812IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 2mg