Sautéed Mushroom Soup with Thyme and Garlic
A comforting, earthy soup featuring tender mushrooms simmered in savory broth with fresh thyme and garlic, finished with a touch of cream. This french-inspired soups ready in about 35 minutes pairs (454g) mushrooms, butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 123 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
- 1 lb (454g) mushrooms
- 2 tbsp butter
- 3 garlic cloves
- 1 tsp fresh thyme
- 4 cups (950ml) chicken broth
- 1/4 cup (60ml) heavy cream
Instructions
- Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 lb sliced mushrooms and cook for 8 minutes until they release liquid and begin to brown.
- Step 2: Add 3 minced garlic cloves and 1 tsp fresh thyme, stirring for 1 minute until fragrant.
- Step 3: Pour in 4 cups chicken broth and bring to a gentle simmer. Cook uncovered for 15 minutes to meld flavors.
- Step 4: Stir in 1/4 cup heavy cream and heat through without boiling. Season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Mushroom Soup with Thyme and Garlic take to make?
Total time is about 35 minutes (10 min prep + 25 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 Sautéed Mushroom 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 (454g) mushrooms from drying out.
Can I substitute ingredients in Sautéed Mushroom 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 Sautéed Mushroom 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.
What goes well with Sautéed Mushroom Soup with Thyme and Garlic?
French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the European come through in every bite.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
