Mixed Mushroom and Sorghum Soup with Thyme and Garlic
A hearty, earthy soup featuring tender sorghum grains and a medley of sautéed mushrooms infused with fresh thyme and garlic. This american-inspired soups (vegetarian, gluten free) ready in about 70 minutes pairs whole grain sorghum, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3/4 cup whole grain sorghum
- 6 cups vegetable broth
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 cup cremini mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup white button mushrooms, sliced
- 3 fresh thyme sprigs
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 3/4 cup whole grain sorghum under cold water. In a large pot, bring 6 cups vegetable broth to a boil, add sorghum, reduce heat to low, and simmer uncovered for 50 minutes until sorghum is tender.
- Step 2: While sorghum cooks, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium diced yellow onion and sauté for 4 minutes until translucent. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 3: Add 1 cup each sliced cremini, shiitake, and white button mushrooms to the skillet. Sauté for 6-8 minutes until mushrooms are browned and their moisture evaporates. Stir in 3 fresh thyme sprigs and cook 1 more minute.
- Step 4: Remove thyme sprigs from mushroom mixture and transfer mushrooms and onions to the pot with cooked sorghum. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer soup together for 5 minutes to meld flavors.
- Step 5: Serve hot, garnished with 2 tbsp chopped fresh parsley.
Frequently asked questions
How long does Mixed Mushroom and Sorghum Soup with Thyme and Garlic take to make?
Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mixed Mushroom and Sorghum Soup with Thyme and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole grain sorghum from drying out.
Can I substitute ingredients in Mixed Mushroom and Sorghum Soup with Thyme and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mixed Mushroom and Sorghum Soup with Thyme and Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mixed Mushroom and Sorghum Soup with Thyme and Garlic vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
