Creamy Mushroom and Thyme Soup/Stew
Creamy Mushroom and Thyme Soup/Stew
Ingredients
For the Soup/Stew
- 1 pound cremini mushrooms, sliced, plus 1/4 pound reserved for garnish
- 1 pound shiitake mushrooms, sliced
- 1 white onion, finely diced
- 1 shallot, finely diced
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 4 fresh thyme sprigs
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 4 cups vegetable broth, or 4 cups water with 1 bouillon cube/stock concentrate
- 1 1/2 cups heavy cream
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 loaf rustic bread, sliced and toasted
- 1 tablespoon fresh thyme leaves, chopped, for garnish
Instructions
- 1
Prepare the mushrooms: Clean and slice 1 pound of cremini mushrooms and all shiitake mushrooms. Set aside 1/4 pound of cremini mushrooms for garnish later.
⏱️ 10 min
- 2
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced white onion and shallot. Sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the sliced cremini and shiitake mushrooms (excluding the reserved garnish mushrooms) to the pot. Cook, stirring occasionally, until the mushrooms have released their liquid and browned, about 10-12 minutes. This step is crucial for developing deep mushroom flavor.
⏱️ 12 min
- 4
Stir in the minced garlic and fresh thyme sprigs. Cook for another 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Sprinkle the all-purpose flour over the mushroom mixture. Stir continuously for 2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min
- 6
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Stir until the liquid is mostly absorbed and the mixture thickens slightly.
⏱️ 3 min
- 7
Gradually whisk in the vegetable broth (or water with bouillon/stock concentrate). Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow flavors to meld.
⏱️ 10 min
- 8
Remove the thyme sprigs from the soup. Stir in the heavy cream. Season with kosher salt and freshly ground black pepper to taste. Heat gently until warmed through, but do not boil after adding the cream.
⏱️ 5 min
- 9
While the soup is simmering, quickly sauté the reserved 1/4 pound of cremini mushrooms in a separate small pan with a touch of butter or olive oil until lightly browned. This will be for garnish.
⏱️ 5 min
- 10
Ladle the creamy mushroom soup/stew into bowls. Garnish with the sautéed mushrooms and a sprinkle of fresh chopped thyme leaves. Serve immediately with toasted rustic bread for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom and Thyme Soup/Stew
Ingredients
For the Soup/Stew
- 1 pound cremini mushrooms, sliced, plus 1/4 pound reserved for garnish
- 1 pound shiitake mushrooms, sliced
- 1 white onion, finely diced
- 1 shallot, finely diced
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 4 fresh thyme sprigs
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 4 cups vegetable broth, or 4 cups water with 1 bouillon cube/stock concentrate
- 1 1/2 cups heavy cream
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 loaf rustic bread, sliced and toasted
- 1 tablespoon fresh thyme leaves, chopped, for garnish
Instructions
- 1
Prepare the mushrooms: Clean and slice 1 pound of cremini mushrooms and all shiitake mushrooms. Set aside 1/4 pound of cremini mushrooms for garnish later.
⏱️ 10 min - 2
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced white onion and shallot. Sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the sliced cremini and shiitake mushrooms (excluding the reserved garnish mushrooms) to the pot. Cook, stirring occasionally, until the mushrooms have released their liquid and browned, about 10-12 minutes. This step is crucial for developing deep mushroom flavor.
⏱️ 12 min - 4
Stir in the minced garlic and fresh thyme sprigs. Cook for another 1-2 minutes until fragrant.
⏱️ 2 min - 5
Sprinkle the all-purpose flour over the mushroom mixture. Stir continuously for 2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 6
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Stir until the liquid is mostly absorbed and the mixture thickens slightly.
⏱️ 3 min - 7
Gradually whisk in the vegetable broth (or water with bouillon/stock concentrate). Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow flavors to meld.
⏱️ 10 min - 8
Remove the thyme sprigs from the soup. Stir in the heavy cream. Season with kosher salt and freshly ground black pepper to taste. Heat gently until warmed through, but do not boil after adding the cream.
⏱️ 5 min - 9
While the soup is simmering, quickly sauté the reserved 1/4 pound of cremini mushrooms in a separate small pan with a touch of butter or olive oil until lightly browned. This will be for garnish.
⏱️ 5 min - 10
Ladle the creamy mushroom soup/stew into bowls. Garnish with the sautéed mushrooms and a sprinkle of fresh chopped thyme leaves. Serve immediately with toasted rustic bread for dipping.
⏱️ 2 min