Rustic Mushroom Soup with Thyme

Soup season has finally arrived and one of my favourite soups is this beautiful Rustic Mushroom and Thyme soup. If you are a mushroom lover, this soup is a must! Thyme is such an excellent herb to cook with, I definitely recommend growing it in your garden.

Definitely a hot tip, make sure to break up some crusty bread and add it to your soup! It's just so delicious!

Let's Make Some Soup!

The mushrooms give such a meaty flavour and the thyme gives it that earthy rustic taste.

You can definitely make this vegan by substituting the butter for vegan butter or sub ¼ cup of butter with 2 tablespoon of Extra Virgin Olive Oil.

When it comes to adding the salt, I advise adding the bulk of the salting last. This is important if you use salted broth, you don't want to over-salt your soup.

Baby King Oyster Mushroom really brings this soup to life, this is my favourite mushroom to cook with.

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Rustic Mushroom and Thyme Soup

Wonderfully delicious Mushroom Soup with Thyme. A simple soup with a fantastic taste.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: dinner, Lunch

Diet: Vegetarian

Servings: 4 Servings

Author: Zainab Jabri

Ingredients

• ¼ cup Unsalted Butter
• 1¾ cup Shitake Mushroom Sliced
• 3 cups Baby King Oyster Sliced
• 4 cups Cremini Mushrooms Sliced
• 1 cup Yellow Onion Diced
• 4 Cloves Garlic Diced
• 4 cups Vegetable Broth
• 2 cups Water
• ½ tablespoon Dried Thyme
• ¼ teaspoon Pepper
• Salt to taste

US Customary - Metric

Instructions

• In a large pot over medium heat add the butter to melt. After the butter has melted, add the garlic, onion, and a pinch of salt to the pot. Sauté until softened.
• Add all the mushrooms to the pot with a splash of water. Saute for 5 minutes, and use water to deglaze the pot if needed. Add the dried thyme.
• Pour broth and water into the pot and simmer on medium-low covered for 10 minutes.
• Add pepper and ½ teaspoon of salt and taste. Add more salt as needed.
• Serve with warm crusty sourdough bread and enjoy!

Notes

Keeps well for 5 days in the fridge in an airtight container.

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