Thyme Mushroom Soup is a warm and nourishing Ramadan dish, perfect for iftar. It helps soothe the stomach after a long fast while providing gentle energy. The rich, earthy flavor of mushrooms combined with the aromatic touch of thyme makes it both comforting and elegant. It is also easy to prepare and light on the stomach.
Cooking Time: 30 minutes
Serves: 4 people
Ingredients
250 g fresh mushrooms, sliced
½ onion, finely chopped
2 garlic cloves, minced
1 medium potato, diced (optional, for a creamier texture)
1 tablespoon olive oil
4 cups water or vegetable broth
½ teaspoon dried thyme
Salt, to taste
Black pepper, to taste
Instructions
Heat the olive oil in a pot over medium heat. Add the chopped onion and garlic, and sauté until softened.
Add the sliced mushrooms and cook for 3–4 minutes, stirring occasionally, until lightly golden.
Add the diced potato (if using) and pour in the water or vegetable broth. Bring to a boil.
Reduce the heat and let the soup simmer gently for about 20 minutes, until the vegetables and mushrooms are tender.
Use a hand blender or regular blender to blend the soup until smooth and creamy.
Season with salt, black pepper, and dried thyme to taste.
Serve hot and enjoy.
For extra richness, you may add a splash of cooking cream before blending, or garnish with fresh thyme leaves when serving.
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