Mushroom, Potato and Thyme Soup
Prep time:
Cook time:
Total time:
Serves: 2-3
  • 2 tablespoons of butter
  • 8 oz potatoes, peeled and diced into small cubes
  • 16 oz crimini mushrooms, lightly brushed to remove dirt, stems removed and sliced
  • Salt to taste
  • 1 teaspoon of fresh thyme leaves (or half teaspoon of dry thyme leaves)
  • 3 cups of water
  • 1 cube of vegetable stock (Bouillon) or 1 teaspoon of Mushroom seasoning powder
  • 1 cup of heavy or reduced fat cream
Vegetable Stock and Seasoning
Cremini mushroom soup ingredients
  1. Add 1 tablespoon of butter to a pan at medium heat.
  2. Add potatoes, pinch of salt and saute until lightly brown, then transfer into a bowl.
  3. Add 1 tablespoon of butter into the pan at medium heat.
  4. Add mushrooms, pinch of salt and saute until lightly brown.
  5. Take out approx. 4 tablespoons of the sauteed mushrooms and place aside on a plate to use later.
  6. Place potatoes back into the pan with the mushrooms. Stir.
  7. Add half tablespoon of salt and thyme. Stir.
  8. Add water, vegetable stock cubes and cream. Stir.
  9. Bring to boil and let it simmer for 5 mins or until the potatoes are soft.
  10. Carefully transfer to a food processor and blend until smooth or to desired consistency.
  11. Add remaining sauteed mushrooms and stir them into the soup.
  12. Place into bowls. Drizzle some cream and garnish with a little fresh thyme and truffle sea salt if desired. Serves well with buttery parmesan bread.
If vegetable stock cube or powder is not available, replace the 3 cups of water with 3 cups of vegetable broth.
Preferred vegetable stock powder: Po Lo Ku Shitake Mushroom Seasoning.
Preferred vegetable stock cubes: Rapunzel Vegetable Bouillon (vegan, no salt added).
Preferred cremini mushrooms: Trader Joes prewashed and sliced crimini mushrooms.
!Pre-washed crimini mushrooms
Recipe by VeggieCravings at