creamy mushroom-thyme soup

today was below 60° – in texas, we call this “winter.”  but no matter where you’re living, these chilly days are perfect soup weather.  i’ve been waiting for my new emulsion blender to ship, but i couldn’t put this mushroom soup off any longer!

it turned out to be oh-so-yummy and super simple.  mushrooms are one of my favorite ingredients- so unapologetically earthy and beautiful.  i made a little brie & arugula grilled cheese to dip.  grilled cheese & soup?  fugetaboutit.



you’ll need:

1 1/2 pounds of mushrooms (I used white button, baby bella & shitake)

1 medium red onion

2 cloves garlic

3 tbs unsalted butter

2 sprigs thyme

pinch nutmeg

1/4 cup dry white wine or sherry

2 cups stock (veggie or chicken, whatever you have on hand.)

2 cups milk (or cream or half & half)


What you’ll do:

heat a large pan and add 1 tablespoon of butter.  add the sliced red onion and saute until they are soft, then add 2 tablespoons of butter and saute the sliced mushrooms until they are soft and happy.  season with the sprigs of thyme, a splash of dry white wine, and salt & pepper.  I also threw in a pinch of nutmeg. once the mixture tastes great (let your tastebuds decide!), transfer to a blender (or if your emulsion blender has arrived, use that guy).  pour in the milk and stock and blend until smooth.  i got the soup back on the stove so it was nice and hot when i was ready to eat.

serve this soup with a bit of olive oil drizzled on top, and a yummy dipper on the side.  i did a grilled brie & arugula sammy.

easy, delicious, & enough for lunch leftovers all week!


happy sunday 🙂



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