Image for Creamy Mushroom Soup with Thyme and Parsley

Creamy Mushroom Soup with Thyme and Parsley

1 hour | Yield: 4 Servings

Cozy doesn't even begin to describe this mushroom soup with fresh Parsley and Thyme. Loaded with flavor and fresh veggies, this craveable comfort food was made for soup season.


  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion, chopped
  • ¾ cup carrot, peeled and chopped
  • ½ cup celery, chopped
  • 8 ounces baby bella mushrooms, sliced
  • 4 garlic cloves, minced
  • ¼ cup wild rice
  • 1 tablespoon fresh Soli Organic Thyme
  • 4 cups chicken or vegetable broth
  • ⅔ cup half-and-half
  • ⅓ cup parmesan cheese, grated
  • Salt and pepper
  • Chopped fresh Soli Organic Italian Parsley, for garnish


  1. In a large pot, melt butter with olive oil over medium-high heat. Once melted, add onion, carrots, and celery, cooking for 8 minutes. Add mushrooms and garlic and cook for another 6 to 8 minutes.
  2. Mix in rice, lightly toasting for 1 to 2 minutes, before adding Soli Organic Thyme, salt, pepper, chicken or vegetable broth, and 1 cup water. Bring to a boil, cover, and reduce to a simmer for 45 minutes to an hour (the rice should be tender once done).
  3. Stir in the half-and-half and sprinkle in the parmesan cheese. Serve and garnish with Soli Organic Parsley. Enjoy!

Inspired by Dishing Out Health