- 1 lb (450g) mixed mushrooms (e.g., button, cremini, shiitake), cleaned and sliced
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 4 cups (about 950ml) vegetable or chicken broth
- 1 cup (240ml) heavy cream or coconut milk for a vegan option
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley chopped, for garnish
- Crusty bread for serving
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Prepare the Mushrooms:
- In a large pot, heat the olive oil or butter over medium heat. Add the mushrooms and cook for about 5 minutes until they are golden and have released their moisture.
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Sauté the Vegetables:
- Add the diced onion and garlic to the pot with the mushrooms. Cook for another 2-3 minutes until the onion is translucent. Stir in the thyme, and cook for another minute until fragrant.
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Thicken the Soup (Optional):
- If you prefer a thicker soup, sprinkle the flour over the mushrooms and vegetables. Stir well to combine and cook for another minute.
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Add the Broth:
- Pour in the broth, stirring well to incorporate all the ingredients. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for about 20 minutes.
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Blend the Soup (Optional):
- For a smoother soup, use an immersion blender to puree the soup directly in the pot to your desired consistency. Alternatively, you can blend the soup in batches using a regular blender. Be careful when blending hot liquids and allow steam to escape.
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Add Cream:
- Stir in the heavy cream or coconut milk and season with salt and pepper to taste. Heat the soup until it is just warmed through; do not boil after adding the cream.
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Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread on the side for dipping.