Description
A warm, creamy bowl of mushroom soup that wraps you in comfort with its rich, earthy flavors and wholesome goodness.
Ingredients
Scale
- 1 pound fresh mushrooms (cremini or button)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- Fresh thyme or parsley, for garnish (optional)
Instructions
- Begin by cleaning the mushrooms. Wipe them with a damp cloth or rinse them quickly under cold water. Then, slice them thinly to ensure even cooking.
- In a large pot, heat the olive oil or butter over medium heat. Add the chopped onions and sauté until they’re translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the mushrooms to the pot. Stir them into the onion and garlic mixture, letting them cook down for about 10 minutes until they become soft and release their juices.
- Pour in the vegetable or chicken broth, bringing the mixture to a simmer. Season with salt and pepper to taste, then allow it to simmer for about 15 minutes.
- Once the soup has simmered, use an immersion blender to puree the soup until smooth, or carefully transfer batches to a regular blender.
- Stir in the heavy cream (or your chosen alternative) into the blended soup. Let it warm on low heat for a few more minutes.
- To serve, ladle the soup into bowls and garnish with fresh herbs like thyme or parsley. Enjoy with crusty bread or a side salad.
Notes
This soup can be made vegan by using vegetable broth and coconut milk instead of chicken broth and heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg