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–+ servings
Cream of Mushroom Soup with Cream Supa crema de ciuperci cu bagheta prajita

Cream of Mushroom Soup with Thyme

A velvety cream of mushroom soup, blended smooth and finished with a swirl of sour cream and crisp garlic-thyme croutons. Ready in about 40 minutes and perfect for a cozy meal.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 6

Ingredients 

  • 1,5 L water
  • 1 celery root medium, peeled and cut in chunks
  • 1 onion peeled and quartered
  • 350 g button mushrooms cut in chunks, stems removed
  • 1 potato peeled and cut in chunks
  • 1 parsley root cut in chunks
  • salt to taste
  • ground pepper to taste
  • 6 Tbsp sour cream or yoghurt, optional (I used homemade kefir)
  • parsley for garnish

For baguettes:

  • 1 baguette sliced
  • thyme
  • 4 cloves garlic mashed
  • 1 tbsp olive oil
  • salt

Instructions

  • Bring the water to a boil in a large pot.
  • Add the celery root, parsley root, onion and potato, all cut in chunks.
  • Season with salt and pepper to taste.
  • Let everything boil for about 15 minutes, then add the mushrooms, cut in chunks.
  • Boil for another 10 minutes, then remove from heat.
  • Meanwhile, preheat the oven to 400 F (200 C).
  • Slice the baguette and brush each slice with a little olive oil. Add some mashed garlic on top of each slice and sprinkle with thyme and salt.
  • Bake the slices for about 15 minutes, or until crisp.
  • Now back to the soup: using an immersion blender, blend until creamy and smooth. Stir in some yoghurt or sour cream if you want to make it whiter.
  • Serve with fresh parsley, sour cream and the crisp garlic-thyme baguette!

Notes

For a vegan version, skip the sour cream, yoghurt or kefir; the potato keeps the soup creamy on its own. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently.