Creamy Mushroom & Thyme Soup
40 mins (prep 10, cooking 30)
12 ingredients
4-6 servings
I used one of Jamie Olivers recipes and adapted it to what I picked up from the markets. The original recipe is from Gourmet Traveller June 2008. This soup will satisfy even the most devoted carnivore. Perfect for the cooler months of the year. *This will pair nicely with a chilled Spanish sherry, try a amontillado, which is a dry style and has a nutty flavour which will complement the earthy tones of this soup. *Another tip is if you are using dried shitake mushrooms, use that lovely soaking liquid as part of you stock. *For a Vegan version, discard the cream and replace with 1/2 cup rice or soy milk and simmer to desired consistancy.

Categories:  <-60-mins , mushroom , seasonal , winter , easy , fall , vegetarian , soups-&-stews , bisques~cream-soups , vegetable , time-to-make ,
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Serving Size (172.5 g)
Servings 4
Amount per Serving
Calories 68.04 Calories from Fat 62.55
% Daily Value *
Total Fat 6.95g 42.76%
Saturated Fat 4.32g 86.41%
Trans Fat 0.0g %
Cholesterol 25.69mg 34.25%
Sodium 7.51mg 1.25%
Total Carbohydrate 1.27g 1.69%
Dietary Fiber 0.05 g 0.76%
Sugars 0.55 g %
Protein 0.53g 4.22%
Vitamin A 275.83IU% Vitamin C 0.81mg%
Calcium 16.26mg% Iron 0.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
mixed mushrooms, fresh thyme, low sodium, dry sherry