There’s something really wonderful about being in the kitchen during the winter months and making meals like this delicious, hearty and nourishing mushroom and thyme soup. I love how it warms me up, keeps my belly full and my imagination running wild with all the possible recipe options.
I have recently started getting into the habit of setting aside full days to spend in the kitchen and cook/experiment with around 3-4 different dishes.
This mushroom and thyme soup was inspired by a generous bunch of thyme I bought at the farmer’s markets a week prior. I had been making multiple recipes with thyme like this immune-boosting tea and this French lentil and mushroom stew.
Whatever I don’t use, I’ll hang upside down and dry. This way I can pop it into a little glass jar and store in my spice cabinet for use over the coming months.
The health benefits of thyme
I love the addition of fresh thyme in the soups as it adds more depth. Thyme isn’t only good in your dinner; it’s great in your warming drinks as well.
- Great for a cough
- Has anti-fungal properties
- Helps to boost your immunity
- Like the others, it also assists with digestion
- Known to be a great disinfectant
- Reduces the risk of respiratory issues
- It’s been known to be a mood booster
- Helps to improve circulation
You can see above the amount of thyme that I used for this soup. Remember to pull out the stalks/branches once it finishes cooking. The leaves will fall off by the end of the cooking process.
You might be wondering why I didn’t blend this soup at the end? It’s because it has a lovely texture to it as is with the mushrooms, rice and zucchini. You can, of course, blend it if you’d prefer it that way. It goes beautifully with some bread or on its own.
Like many of my recipes, this one was created out of pure luck. I had an idea of flavours and ingredients and experimented. Everyone that I have served it to, has absolutely loved it! I hope you do too.