Get ready to treat your taste buds with this rich and creamy hearty soup - perfect for a brisk fall day. You won't want to miss out on this delicious culinary adventure.

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PREP15 min
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Cooking35 min
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Ready in50 min




  1. Step
    In a large skillet, melt butter over medium-high heat. Add 2 slices of prosciutto at a time, cooking about 3 minutes or until edges are golden and crisp. Turn over and cook until golden brown. Remove to plate and repeat with remaining prosciutto slices.
  2. Step
    In a soup pot, heat butter over medium-high heat and cook mushrooms, onion, garlic and thyme, stirring often for about 20 minutes or until golden and liquid evaporates. Add broth, cream and salt; bring to a boil and simmer gently for 10 minutes. Using an immersion blender, blend soup until smooth.
  3. Step
    Ladle soup into bowls and garnish with prosciutto crisp and fresh thyme sprigs, if desired.


Nutritional info per serving:

1/4th Recipe

Calories 390
Fat 31 g
Saturated Fat 19 g
Trans Fat 0.5 g
Cholesterol 110 mg
Sodium 1490 mg
Carbohydrates  20 g
Fibre 4 g
Surgars 7 g
Protein  12 g

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For a smoother soup, purée in batches in blender and return to soup pot to heat through. For a more textured, rustic-style soup, do not purée.