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Zestful yet grounding, this creamy mushroom thyme broth is a culinary embrace for both body and soul. Zeroing in on whole-food ingredients, it transforms humble mushrooms into a velvety, aromatic soup that’s as nourishing as it is delicious. This recipe is designed to deliver deep umami flavor and a wealth of nutritional benefits, making it a perfect staple for health-conscious home cooks seeking comfort without compromise.

Why This Recipe Works

Layered Umami Depth: Sautéing cremini and shiitake mushrooms until deeply browned builds a robust flavor foundation, enhanced by tamari and nutritional yeast for a savory, dairy-free richness.
Creamy Without Dairy: Blending soaked raw cashews creates a luxuriously smooth, velvety texture that’s naturally vegan and rich in heart-healthy fats, offering a satisfying mouthfeel without cream.
Herbal Aromatic Balance: Fresh thyme and a bay leaf infuse the broth with a subtle, earthy fragrance that complements the mushrooms without overpowering, while a splash of lemon juice at the end brightens the overall profile.
Nutrient-Dense Base: Using low-sodium vegetable broth as the liquid base allows for controlled seasoning while providing a platform for the mushrooms’ natural minerals like selenium and B vitamins to shine.
Flexible and Forgiving: The recipe accommodates various dietary needs and ingredient swaps, such as using coconut milk for cashews or different mushroom varieties, without sacrificing the core comforting essence.

Ingredients

1.5 lbs cremini mushrooms, cleaned and sliced (about 6 cups)
8 oz shiitake mushrooms, stems removed and caps sliced
1 large yellow onion, finely diced
4 cloves garlic, minced
1 cup raw cashews, soaked in hot water for 30 minutes then drained
6 cups low-sodium vegetable broth
3 tbsp extra-virgin olive oil, divided
2 tbsp tamari or coconut aminos
2 tbsp nutritional yeast
4 sprigs fresh thyme, plus extra for garnish
1 bay leaf
2 tbsp fresh lemon juice (from about 1 lemon)
1 tsp sea salt, plus more to taste
½ tsp freshly ground black pepper
Optional garnish: chopped fresh parsley or chives

Equipment Needed

Large Dutch oven or heavy-bottomed pot (6-quart capacity)
High-speed blender or immersion blender
Cutting board and chef’s knife
Measuring cups and spoons
Wooden spoon or spatula
Fine-mesh strainer (optional, for ultra-smooth texture)

Instructions

Step 1: Sauté the Aromatics and Mushrooms

Begin by heating 2 tablespoons of extra-virgin olive oil in your large Dutch oven over medium heat. Once the oil shimmers, add the finely diced yellow onion and cook, stirring occasionally, for about 8 to 10 minutes until the onion turns translucent and begins to soften. Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it brown. Next, incorporate all the sliced cremini and shiitake mushrooms. Increase the heat to medium-high and cook, stirring every few minutes, for 12 to 15 minutes. The mushrooms will initially release liquid; continue cooking until that liquid evaporates and the mushrooms develop a deep golden-brown color. This step is crucial for building the broth’s foundational umami flavor. Tip: Avoid overcrowding the pot—if necessary, sauté the mushrooms in two batches to ensure proper browning and prevent steaming.

Step 2: Deglaze and Simmer the Broth

Once the mushrooms are richly browned, pour in the tamari or coconut aminos to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon—these bits are packed with flavor. Immediately add the low-sodium vegetable broth, fresh thyme sprigs, and bay leaf. Bring the mixture to a gentle boil over high heat, then reduce the heat to low, cover the pot with a lid, and let it simmer for 25 minutes. This simmering time allows the herbs to infuse the broth and the mushroom flavors to meld thoroughly. Tip: For a clearer broth, you can tie the thyme and bay leaf in a piece of cheesecloth for easy removal later, though it’s not necessary for flavor.

Step 3: Prepare the Cashew Cream

While the broth simmers, prepare the cashew cream that will give the soup its creamy texture. Drain the cashews that have been soaking in hot water for at least 30 minutes—this softens them for blending. Place the drained cashews in a high-speed blender along with 1 cup of fresh water. Blend on high for 1 to 2 minutes until completely smooth and creamy, with no grit remaining. The mixture should resemble the consistency of heavy cream. If using a regular blender, you may need to blend for an extra minute or strain through a fine-mesh sieve to ensure smoothness. Set the cashew cream aside. Tip: For a nut-free version, you can substitute with 1 cup of full-fat coconut milk, though it will impart a subtle coconut flavor.

Step 4: Blend and Combine the Soup

After the broth has simmered for 25 minutes, remove it from the heat. Discard the thyme sprigs and bay leaf. Carefully transfer the hot broth and mushroom mixture to your blender in batches if necessary, filling no more than halfway to prevent overflow. Alternatively, use an immersion blender directly in the pot. Blend on high until completely smooth, about 1 to 2 minutes. Return the blended soup to the pot over low heat. Stir in the prepared cashew cream, nutritional yeast, sea salt, and black pepper. Warm the soup gently for 5 minutes, stirring occasionally, but do not boil to preserve the creamy texture.

Step 5: Finish and Adjust Seasonings

Once the soup is warmed through, remove it from the heat. Stir in the fresh lemon juice, which will brighten the flavors and balance the richness. Taste the broth and adjust the seasoning as needed—you may want to add more salt, pepper, or a dash more tamari for depth. The final consistency should be velvety and pourable; if it’s too thick, thin it with a little extra vegetable broth or water. Ladle the creamy mushroom thyme broth into bowls and garnish with additional fresh thyme leaves or chopped parsley if desired. Serve immediately while hot. This soup stores beautifully, making it an ideal make-ahead meal for busy weeks.

Tips and Tricks

For an even deeper flavor, consider roasting the mushrooms instead of sautéing: toss them with 1 tablespoon of olive oil, spread on a baking sheet, and roast at 400°F for 20-25 minutes until caramelized before adding to the pot. If you prefer a chunkier texture, blend only half the soup and leave the rest with whole mushroom pieces. To enhance the nutritional profile, add a handful of spinach or kale during the last 5 minutes of simmering—it will wilt and blend in seamlessly. For a richer, more indulgent version, a splash of dry white wine can be added with the tamari for deglazing, which will cook off during simmering. If you’re short on time, you can use an electric kettle to quickly soak the cashews in boiling water for 15 minutes, though 30 minutes is ideal for the smoothest cream. Always use fresh thyme rather than dried for the brightest herbal note, as dried thyme can become bitter with prolonged cooking.

Recipe Variations

Protein Boost: Add 1 cup of cooked white beans, such as cannellini or great northern, when blending for extra fiber and plant-based protein, creating a heartier, more filling soup.
Spicy Twist: Incorporate 1 teaspoon of smoked paprika or a pinch of red pepper flakes when sautéing the mushrooms to introduce a warm, smoky heat that contrasts nicely with the creamy base.
Root Vegetable Addition: Include 1 cup of diced carrots or parsnips with the onions at the start; their natural sweetness will complement the earthy mushrooms and add vitamins A and C.
Herb Swap: Substitute thyme with rosemary or sage for a different aromatic profile—rosemary adds a piney note, while sage offers a slightly peppery, savory flavor.
Creamy Green Version: Blend in 2 cups of fresh spinach or 1 cup of thawed frozen peas after simmering for a vibrant color and an extra dose of antioxidants and iron.

Frequently Asked Questions

Q: Can I make this broth ahead of time?
A: Absolutely. This soup stores wonderfully for up to 5 days in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, and add a splash of broth or water if it thickens upon cooling.

Q: Is this recipe gluten-free and vegan?
A: Yes, as written with tamari or coconut aminos, it is naturally gluten-free and vegan. Ensure your vegetable broth is certified gluten-free if needed, and the cashew cream provides a dairy-free creamy element.

Q: What can I use instead of cashews for a nut-free version?
A: For a nut-free alternative, substitute the cashew cream with 1 cup of full-fat coconut milk or ½ cup of raw sunflower seeds soaked and blended similarly. Both will yield a creamy texture, though with slight flavor variations.

Q: How can I increase the protein content?
A: To boost protein, stir in 1 cup of cooked lentils or chickpeas after blending, or serve topped with grilled tofu or tempeh. Each addition adds about 10-15 grams of protein per serving without altering the broth’s essence.

Q: Can I freeze this creamy mushroom thyme broth?
A: Yes, it freezes well for up to 3 months. Cool completely, then store in freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator and reheat gently, as separation may occur but will blend back with stirring.

Summary

This creamy mushroom thyme broth is a wholesome, flavorful soup that combines earthy mushrooms, aromatic herbs, and a velvety cashew base. It’s designed to nourish with every spoonful, offering flexibility for various dietary preferences while delivering comfort and nutrition in one pot.