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mushroom and thyme soup

Mushroom and Thyme Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Calories: 145
Ingredients Method

Ingredients
  

  • 350 g mushrooms (chestnut or button), sliced
  • 1 tbsp olive oil
  • 1 leek, finely sliced
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • 750 ml vegetable stock
  • 1 tbsp nutritional yeast (optional, for umami depth)
  • Salt and black pepper, to taste

Method
 

  1. Heat the olive oil in a large pot over medium heat.
    2. Add the leek and cook for 4–5 minutes until soft.
    3. Stir in the garlic and thyme and cook for 30 seconds.
    4. Add the mushrooms and cook for 6–8 minutes until softened and lightly golden.
    5. Pour in the vegetable stock and bring to a gentle simmer.
    6. Cook for 12–15 minutes.
    7. Blend partially or fully, depending on your preferred texture.
    8. Stir in nutritional yeast if using, season with salt and pepper, and serve warm.

Tips for Best Results

Use chestnut mushrooms for a deeper, richer flavourBlend only half the soup for a creamy-but-textured finishAdd a splash of oat milk if you want extra creaminess (optional)