Another favorite recipe that combines mushrooms and thyme is this old Benedictine recipe for mushroom thyme soup. Great on a cold winter night.
Ingredients
SERVINGS: 4 Serving(s)
- 1 clove garlic, minced
- 2 medium shallots, finely chopped
- 1 tablespoon olive oil
- 8 ounces cremini or other mushrooms, thinly sliced
- 4 ounces shiitake mushrooms, stems removed and caps thinly sliced
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 6 cups vegetable stock
- Salt and pepper
Preparation
Saute the garlic and shallot in the olive oil over low heat until the shallots are translucent. Add the mushrooms, thyme and sage, and stir together over low heat for about 1 minute. Add the vegetable stock. Bring to a rolling boil and then reduce heat and simmer uncovered for 15 minutes. Add salt and pepper to taste.
