Mushroom & Thyme Soup

Mushroom soup is one of those recipes I find myself returning to when I want something warm, earthy and deeply comforting. This version uses a mixture of button, chestnut and shiitake mushrooms, with fresh thyme, leek and garlic adding plenty of flavour without making the soup complicated.

I like to keep it smooth and serve it with toasted sourdough topped with soft blue cheese. The richness of the cheese works particularly well with the earthy mushrooms, while a little fresh parsley brings everything back to life.

It also makes a very useful addition to a weekly meal prep. Make a batch and keep some in the fridge for the next few days, or freeze individual portions so there is always something homemade ready to go.

Ingredients

600g button mushrooms, roughly chopped
250g chestnut mushrooms, roughly chopped
50g shiitake mushrooms, sliced
6 sprigs fresh thyme or 2 tsp dried thyme
1 leek, sliced
1 onion, diced
2 cloves garlic, sliced
1 litre vegetable stock
4 tbsp crème fraîche
Sourdough bread, sliced
Soft blue cheese
Seasoning
Olive oil
A handful of chopped flat leaf parsley, to garnish

Serves 4

Method

Heat a little olive oil in a large saucepan over medium heat. Add the leek and onion and cook for a few minutes until they begin to soften. Add the garlic and continue cooking until the vegetables are soft and translucent.

Add the button and chestnut mushrooms and the thyme. Cook, stirring occasionally, until the mushrooms have softened and released their juices.

Pour in the vegetable stock and add the shiitake mushrooms. Bring to a simmer and cook for around 15 minutes.

Remove the fresh thyme if using. If you're serving the soup straight away, stir through the crème fraîche. Transfer to a blender and blend until smooth, then season to taste.

While the soup is cooking, toast the sourdough and spread with soft blue cheese.

Ladle the soup into bowls, scatter with fresh parsley and serve with the blue cheese toast.

Storing & freezing

The soup will keep in the fridge for 3 to 4 days.

To freeze, leave out the crème fraîche and allow the soup to cool completely before portioning and freezing for up to 3 months. Defrost and reheat gently, then stir through a spoonful of crème fraîche before serving.