Quick Cream of Mushroom Soup with Thyme and Sage
4 servings
30 minutes
Quick mushroom cream soup with thyme and sage is an elegant dish of European cuisine that combines the rich aroma of roasted mushrooms with the delicate texture of cream. Its roots lie in the traditions of French gastronomy, where cream soups are valued for their softness and depth of flavor. Thyme and sage add exquisite spicy notes, giving the soup a special complexity. Roasting the mushrooms before cooking enhances their flavor, making the soup particularly rich. It is served with chopped parsley, which refreshes and complements the composition. This is an ideal option for a cozy dinner or light lunch, combining simplicity of preparation with restaurant quality. The cream soup pairs wonderfully with crispy toasts or baguette and can also serve as an elegant appetizer before the main course.
1
Preheat the oven to 400 degrees.
2
In a bowl, mix finely chopped mushrooms, olive oil, 1 teaspoon of thyme, salt, and pepper. Place in a dish and bake for 30-40 minutes until soft and golden brown.
- Fresh mushrooms: 500 g
- Olive oil: 1 tablespoon
- Chopped fresh thyme: 2 teaspoons
- Salt: to taste
- Freshly ground black pepper: to taste
3
Heat vegetable oil in a pot. Add finely chopped onion and sauté until soft for 5-7 minutes, then add minced garlic, thyme, and sage, and cook for another minute. Add mushrooms and pour in the broth, simmer for 10 minutes. Season with salt and pepper.
- Vegetable oil: 1 teaspoon
- Onion: 1 head
- Garlic: 2 cloves
- Chopped fresh thyme: 2 teaspoons
- Fresh sage: 5 g
- Fresh mushrooms: 500 g
- Vegetable broth: 4 glasss
- Salt: to taste
- Freshly ground black pepper: to taste
4
Remove from heat and blend with a hand blender until smooth. Stir in the cream and serve, garnished with parsley.
- Double cream 40% fat: 1 glass
- Chopped parsley: to taste
