15-Minute Mushroom Thyme Soup
A quick, savory mushroom soup ready in 15 minutes.
Category: 15-Minute Meals
15-Minute Mushroom Thyme Soup delivers deep, roasted mushroom flavor fast. Sliced mushrooms brown quickly, giving this simple autumn soup rich taste without long simmering.
Ingredients
- 16 ounces fresh cremini mushrooms, thinly sliced
- 2 cups low-sodium vegetable broth
- 1 cup milk or unsweetened oat milk
- 1 small shallot, minced
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 1 tablespoon whole-wheat flour
- Salt and black pepper to taste
Instructions
- Heat oil in a wide saucepan. First, cook mushrooms and shallot over high heat for 6 minutes until the mushrooms are well browned.
- Next, sprinkle with flour and thyme; stir for 30 seconds to coat and toast the flour slightly.
- Whisk in broth and milk, then bring to a gentle simmer. Simmer for 5 minutes so flavors combine.
- Blend half the soup for a creamy texture, then season with salt and pepper and serve.
15-Minute Mushroom Thyme Soup Notes
Use a wide pan to maximize browning. Because moisture prevents color, avoid overcrowding the pan. Additionally, stirring briefly after adding flour helps prevent lumps.
For a smoother finish, blend more of the soup. Meanwhile, if you prefer a chunkier bowl, skip blending and simply season. Finally, serve with crusty bread or a light salad for a complete meal.
Quick Tips
- First tip: slice mushrooms uniformly for even browning.
- Next tip: choose low-sodium broth to control salt levels.
- For example, use oat milk for a dairy-free option.
Find more quick recipes and practical cooking tips at The Nutrient.
