Creamy Mushroom Miso Soup with Thyme

Mushroom miso soup with thyme elevates the humble mushroom soup. It blends the earthiness of mushrooms with the deep, complex notes of miso. Together, they create a beautiful bowl that hits all the right spots. With fresh thyme and cream, this soup becomes a cozy, comforting meal that’s both nourishing and incredibly delicious. The magic of this soup lies in its two-star ingredients: mushrooms and miso. Mushrooms are known for their rich, earthy flavors that feel comforting and grounding. They bring a deep, woodsy taste to the soup, complemented perfectly by the savory, umami-packed miso paste. Miso adds a tangy, salty edge. It cuts through the richness of the mushrooms. This provides a well-rounded flavor profile that’s both satisfying and complex.

The creaminess of this soup is undeniably indulgent, but it’s the miso that truly brings everything together. It ensures that each bite isn’t overwhelmingly heavy but rather perfectly seasoned and full of umami goodness. The thyme in this soup adds a subtle aromatic hint that lifts the dish, making it feel fresh and vibrant.

Whether you’re a long-time fan of mushrooms or miso, this soup is sure to become a new favorite. If you’re just discovering their magic, it will quickly become a staple in your kitchen.

Preparation time: 10-15 minutes
Cooking Time: 20 minutes
Serves: 2-3

Ingredients

• Brown mushrooms (thinly sliced) 2 cups
• Butter 2 tbsp
• Olive oil 1 tbsp
• Garlic cloves (minced) 4-5
• Onion (finely chopped) 1
• Fresh thyme leaves a few
• Vegetable broth 3 cups
• Miso paste 1 tbsp
• Cream (optional for extra creaminess) 2 tbsp
• Salt and black pepper to taste

Method

1. Clean and slice the mushrooms. Set aside.
2. In a pot, heat the olive oil over medium heat and add butter. Add the minced garlic and saute until they become fragrant and translucent.
3. Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally until they release their moisture and start to brown.
4. Stir in the fresh thyme leaves and cook for another minute, allowing the aroma to infuse into the mushrooms.
5. Add miso paste and make sure it combines uniformly without lumps. Pour in the vegetable broth, bring it to a simmer, and let it cook for 10 minutes, allowing the flavors to meld together. Let it cook for some time. Once cooled blend until smooth. Serve warm