Mushroom soup is one of my favourites when the weather starts to cool down and this one is really easy to make. I prefer to use cremini mushrooms because they have an earthier, nuttier flavour than white mushrooms and the fresh thyme really makes the flavours pop.
Total Prep Time: 50 minutes
Serves 4-6
Ingredients:
2 tbsp Olive oil
4-5 Garlic cloves, minced
1 Leek (large), washed thoroughly and thinly sliced
450g Cremini mushrooms, sliced
10 cups Mushroom broth
1 tsp Ground marjoram
1/4 cup Nutritional yeast
3 tbsp Fresh thyme, removed from stems
1 cup Milk or cream
Fresh ground pepper
Directions:
Heat oil in large pot over low-med heat. Add garlic and sauté until lightly browned. Add leek and sauté with lid on until softened, stirring occasionally, about 5 minutes.
Add mushrooms, 8 cups broth and marjoram to the pot and bring to a boil. Reduce heat and simmer 20-25 minutes. Stir in the nutritional yeast. Use an immersion blender to puree or transfer to a blender in batches. Once fully pureed and back in the pot, add the fresh thyme and milk. Stir to heat through and season with fresh ground pepper. If the soup is too thick, start adding the remaining mushroom broth (or water) a little bit at a time until desired consistency is reached.
Enjoy with fresh, crusty bread.
Choose your own adventure:
Spice it up with some cayenne.
Omit the milk or cream for a vegan option.
Swap thyme for tarragon for a slightly different flavour.
