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As the leaves begin to turn and the air takes on a crispness that signals the arrival of autumn, there’s nothing quite like a bowl of warm soup to evoke that cozy feeling of the season. One dish that perfectly encapsulates the essence of fall is Mushroom and Thyme Cream Soup. This delightful recipe combines the rich, earthy flavors of mixed mushrooms with the aromatic freshness of thyme, resulting in a creamy and comforting dish that is perfect for chilly evenings.

Creamy Soup

Warm up this fall with a delicious bowl of Mushroom and Thyme Cream Soup. This cozy recipe combines a medley of mixed mushrooms, aromatic thyme, and creamy textures to create the perfect comfort dish for chilly evenings. It's not just a meal; it’s a celebration of seasonal ingredients that captures the essence of autumn. Ideal for family dinners or as an elegant starter, this soup offers rich flavors and nourishing goodness in every spoonful. Discover how to make it with simple steps that ensure a delightful experience.
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Ingredients
  

1 lb (450g) mixed mushrooms (cremini, shiitake, and button), cleaned and sliced

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium potatoes, diced (use Russet or Yukon Gold)

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free version)

2 tbsp olive oil

2 tbsp unsalted butter (or vegan butter)

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot over medium heat, combine the olive oil and butter. Once melted, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.

    Cook the Mushrooms: Add the sliced mushrooms to the pot and season with a pinch of salt and pepper. Sauté for about 7-10 minutes until the mushrooms have released their moisture and become golden brown.

      Add the Potatoes and Broth: Stir in the diced potatoes, and then pour in the vegetable broth. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat and simmer for about 15-20 minutes or until the potatoes are tender.

        Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer it in batches to a stand blender.

          Incorporate the Cream: Return the blended soup to low heat, and stir in the heavy cream. Let it simmer gently for another 5 minutes to heat through. Taste and adjust seasoning with more salt, pepper, or thyme as desired.

            Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley. Serve warm with rustic bread or croutons on the side.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6