Mushroom is one of my favorite vegetables, it doesn't really matter whichever type; be it small, medium or large type therefore this mushroom soup is just a no brainer for me. Well, my obsession for mushroom is because it is packed with numerous nutrients and vitamins such as calcium, iron, vitamin D, potassium, carbohydrate and dietary fiber.
So combining mushroom and fresh thyme herb has got to be one of an ideal combinations ever because thyme herb on its own is also super packed with nutrients such as potassium, carbohydrate, dietary fiber, protein, vitamin A, vitamin C, calcium, iron, vitamin B-6 and magnesium. It is very flavourful and aromatic thus draws out all the taste you so much desire from the soup.
I think the only hardest part in this mushroom recipe is visiting the farm market to pick some fresh mushrooms; apart from this, every other step is just easy and simple to the core. This 10 minute mushroom soup turned out super gooey, easy and super delicious; just exactly the way I wanted it for a perfect dinner.
I chose fresh thyme herbs, parsley leaves and chicken broth to go with the mushrooms and I think I selected the winning combination. Give it a try and you will love it..
- 2 Large mushrooms
- Fresh thyme herbs
- 1/2 tsp. dried parsley leaves
- Salt to taste
- 2 tsps. olive oil
- 50ml chicken broth
- Chilli pepper to taste
- 20ml water
- Add all the ingredients in a cooking pot, leaving out some little portion of olive oil and fresh thyme.
- Allow to cook until the mushrooms become tender and soft.
- Bring down the soup from heat and blend until smooth.
- Pour soup into a bowl, drizzle with olive oil and garnish with some thyme herbs.
- Serve warm immediately.
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