http://www.simplyrecipes.com/recipes/cream_of_mushroom_soup/

This is very good and does not contain thyme.

I haven't tried this one, but saved it to do so. I had a great mushroom soup years ago that had no dairy and thought this one might be close. You could substitute tarragon as above, or dill, or just a bit of parsley for thyme.

http://www.nytimes.com/2013/11/20/health/pureed-mushroom-soup.html

Omitting thyme won't have a huge impact.

Haven't made mushroom soup in quite a while, but this is a favorite (I cut the recipe in half). I add thyme simply because I like it.

Wild Mushroom Soup With Sherry

I've made this several times and love it:

Moosewood Hungarian Mushroom Soup

My mushroom soup is pretty much like sherry's...but I sautee the mushrooms in all butter.
I use, ideally half button and half baby bellas...making a pound... sautee with about 1/4 cup chopped shallots or onion, with a small clove of garlic....when all have lost most of their moisture I add about 2 or 3 T, flour and cook a bit longer....then I whisk in a quart ( stock in a box..usually) of chicken stock and simmer about 20 minutes add about 1/2 cup of cream and half cup of dry sherry. Bring to an almost simmer and serve....test for seasonings, but typically the broth is salty enough...I add no herbs and no spices.

I use mushrooms browned in butter, cream and a soupcon of sherry.

Yeah!! Over a rare hunk of grilled beef filet!!

I got this recipe from friend ,Sande, close to 40 years ago. It's been the standard here ever since. I have started adding a little Thyme, but it's not needed.

Cream of Mushroom Soup

1/3 cup butter

1/4 cup minces onions

3 Tbl. flour

3/4 tsp salt (omit if using salted broth or bouillon)

1/4 tsp pepper

1-1/2 cups milk

1-1/2 cups beef broth

Thyme

very small amount of something like Kitchen Bouquet for color

2 cups sliced mushrooms, sautéed

Sauté mushrooms.

Melt butter in saucepan; add onions and flour; gently cook for a few minutes. Add in all ingredients, except mushrooms, adding coloring at last to see how much is needed. Add mushrooms. Heat all throughly, but don’t allow to boil.

Serves 4

When I use shiitake mushrooms, I make sure that ALL of them get puréed, and I only use more tender mushrooms to add at the end. I often make it with dried porcini mushrooms, but I never use sherry - I use Sauvignon Blanc, but that's my personal preference, and I do usually add thyme. I have on occasion added a tablespoon of Vermouth for herbal flavor, but I don't always have that on hand.

I thank all of you for taking ths time to provide your recipes. I plan to try each one over the winter. They all sound like they will be very good.

A dumb question, can I use the stems from the shitakes if I puree them after saute? Fear they may be fiberous. Hate to discard at $8 per lb.

I don't understand pureeing the soup. I would do that but leave some slices to put in at the end for texture

I would definitely keep sauted sliced or diced mushroom aside to add when base complete. I usually discard the stems of shitakes because they are kind of different then stems on other varieties. If others use them successfully, I would be willing to use them.

Here's my favorite:

Mushroom Soup

1/4 cup (1/2 stick) butter
1 medium onion, chopped
1 ounce dried wild mushrooms, such as shiitake or porcini
1 pound cremini mushrooms, coarsely chopped
2 medium potatoes, diced
4 cups chicken or vegetable stock
1/2 cup heavy cream
1/2 cup dry sherry or port
2 tablespoons chopped parsley, for garnish, optional
Salt & freshly ground black pepper, to taste

In a large soup pot, over medium-high heat, melt the butter. Add chopped onion and cook until soft, 7 minutes.
Increase heat to high and add cremini, porcini mushrooms, potatoes and chicken (or vegetable) stock).
Bring to a boil. Reduce heat to medium-high. Cover and simmer
until mushrooms are tender, 30 minutes. Allow to cool 15-20 minutes.

In a blender, puree the soup, in batches, until smooth. Stir in heavy
cream. Season to taste. Garnish with parsley, if using. Serves 4.

.Sol
.
.

This is,mine. I get a lot of raves over it. It does have thyme, but I love it, but you could easily sub something else

Forest Mushroom Soup

Approximately 2 cups sliced mushrooms (or to taste)

¼ cup butter

1/2 cup chopped onion (fine dice)

1/3 cup flour

½ tsp. celery salt

½ tsp. ground thyme (or use 1 tsp. or so fresh, better)

2 cups creamo (1/2 and ½)

2 cans condensed chicken broth

½ cup dry sherry (Dry Sack is good)

Salt and pepper

Melt butter and sauté onion until tender add mushrooms and sauté. Blend in flour and spices. Cook and stir over medium heat until mixture boils and thickens. Remove from heat and whisk in broth. Cook for a while (generally cook it until the onion is quite soft, as my fussy husband doesn’t like it hard) and add cream and sherry. Add salt and pepper to taste. Reheat to serving temperature.

Louise

Made my first pot of cream of mushroom soup today. Used Sherri's simple recipe and was really pleased with the results. Usually gets better tasting the next day, when flavors meld more. Will be trying the other recipes over the next few months. Thanks to all for sharing your recipes.