Creamy thyme and mushroom soup recipe

14 ratings Rate
  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 172 calories / serving
  • Healthy
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Creamy thyme and mushroom soup

Sauté the mushrooms for a few minutes in the olive oil. Remove a few for garnish, then add the onion and chopped garlic, and cook for about 10 minutes.

Add the chicken or vegetable stock and 1tbsp fresh thyme and simmer for 25 minutes. Season well and add a handful of chopped parsley and a dash of cream.

Purée with a stick blender - add a dash more water if the soup is too thick.

Serve with a drizzle of extra virgin olive oil or truffle oil, the reserved mushrooms, freshly ground black pepper and crusty bread.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

  • Ingredients

  • 500g (1lb) mixed mushrooms
  • 3tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 900ml (1½ pints) chicken or vegetable stock
  • 1tbsp fresh thyme
  • handful parsley, chopped
  • dash of cream
  • drizzle extra virgin olive oil
  • Energy 705kj 172kcal 9%
  • Fat 14g 20%
  • Saturates 3g 15%
  • Sugars 4g 4%
  • Salt 2g 34%

of the reference intake
Carbohydrate 7.1g Protein 3.6g Fibre 3.1g


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