1 week Ago By Melanie Kaidan
This homemade mushroom soup recipe is delicious and indulgent but also packed with nutrients for a “feel-good meal” that's as healthy as it is delicious. It’s packed with the earthy flavours of Oyster mushrooms and infused with aromatic garlic and thyme. Sharing this dish, Urban Farm-It said: “Inspired by the deep, savoury flavours of Oyster mushrooms, this creamy soup is a fantastic way to bring out the best in them.
By slowly cooking them with thyme and blending them into a silky-smooth consistency, you get a luxurious, restaurant-quality dish that’s perfect for chilly evenings.” Whether you have it for a quick and light weeknight dinner or a hearty starter, this recipe will surely become a staple in your repertoire. Ingredients Two tbsp olive oil One small onion, finely chopped Two cloves garlic, minced 250g Oyster mushrooms, sliced One tsp fresh thyme leaves (or half a tsp dried) 500ml vegetable broth 200ml heavy cream (or coconut milk for a vegan version) Salt and black pepper to taste Crusty bread for serving Method Heat a splash of olive oil in a pot over medium heat.
Add the finely diced onion and garlic, cooking them until they become soft and aromatic. Once ready, add the sliced Oyster mushrooms and thyme, stirring occasionally until they soften and turn golden as they release their moisture. Pour the vegetable broth and bring the mixture to a gentle simmer, allowing it to cook for 10 minutes to enhance the flavour.
Using a hand blender or transferring the mixture to a regular blender, purée the soup until it is velvety and smooth. Stir in the cream, then season with salt and black pepper to taste. Heat the soup for another minute to combine everything.
Serve the soup in bowls, and enjoy it with some crusty bread and a dollop of crème fraîche for the ultimate comforting meal..
