Amazingly delicious and easy mushroom soup to cook in less than 25 minutes. A must try for all mushroom or soup lovers!
This is a scrumptiously nutritious creamy mushroom soup to make for those who never have enough thyme. The mushrooms and potatoes are sauteed with butter, thyme and seasoned with salt. Add the liquids, heat, blend and it is ready!
It’s been pretty cold this winter. I had a craving for a creamy mushroom, potato and thyme soup. The umami flavor of the mushrooms in this soup blends so well with the potato and the uplifting energizing aroma of thyme. Very comforting and nourishing soup to have after recovering from a cold which started with my son, then my husband and finally to me.
The first time I had this type of soup was at a restaurant in Paris many years ago. Back then, there wasn’t as many options in the menu for vegetarians except a salad if you were lucky. So when I spotted this soup, I was sooo happy!
When the soup arrived, it came garnished with truffle salt and served with a piece of warm cheese bread which complimented it very well. It was the best soup I ever had….
I love all types of mushrooms. They add earthy flavor and texture to foods and are packed with nutrition. My favorite is the Crimini Mushrooms (also known as baby bellas). They look very similar to the white button mushrooms except they have a light brown color with a more intense flavor and firmer texture.
I usually buy the mushrooms that are pre-washed and sliced to save time. You can find them at Trader Joes and some grocery stores. If not, just lightly brush them or give them a quick rinse with cold water and immediately pat dry with paper towel. Never soak them as they absorb too much water and won’t ‘brown out’ nicely when sauteed.
Not only are mushrooms low in carbohydrates and calories, they are also cholesterol and fat free. They are a good source of iron, calcium, zinc, selenium and much more, all of which help to boost the body’s immune system and overall well-being during the cold winter months here in the United States.
For a creamier taste, drizzle a little cream on top and you can ‘gourmetize’ it even further with a sprinkle of truffle sea salt. You can find truffle salt from Trader Joes, Wholefood Market or online at amazon.com.
This mushroom, potato and thyme soup serves nicely with Butter Parmesan Cheese Bread as an appetizer or even as a meal.
|Mushroom, Potato and Thyme Soup|| |
- 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
- Add 1 tablespoon of butter to a pan at medium heat.
- Add potatoes, pinch of salt and saute until lightly brown, then transfer into a bowl.
- Add 1 tablespoon of butter into the pan at medium heat.
- Add mushrooms, pinch of salt and saute until lightly brown.
- Take out approx. 4 tablespoons of the sauteed mushrooms and place aside on a plate to use later.
- Place potatoes back into the pan with the mushrooms. Stir.
- Add half tablespoon of salt and thyme. Stir.
- Add water, vegetable stock cubes and cream. Stir.
- Bring to boil and let it simmer for 5 mins or until the potatoes are soft.
- Carefully transfer to a food processor and blend until smooth or to desired consistency.
- Add remaining sauteed mushrooms and stir them into the soup.
- 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.
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.