Description
Experience the warmth and comfort of this luscious creamy mushroom soup, the perfect dish for chilly evenings or whenever you crave something savory and comforting.
Ingredients
Scale
- 2 cups of fresh mushrooms, sliced (button or cremini)
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 3 cups of vegetable or chicken broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or thyme)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent.
- Incorporate the sliced mushrooms and sauté until they begin to brown and release their moisture.
- Pour in the vegetable or chicken broth and bring to a gentle boil. Lower the heat and stir in the heavy cream to thicken.
- Allow the soup to simmer gently for about 10-15 minutes. Use an immersion blender to puree the soup to your desired consistency.
- Dish out the soup into bowls, garnishing with freshly chopped herbs. Serve alongside crusty bread for a complete meal!
Notes
- Leftovers can be stored in airtight containers in the refrigerator for up to 3-4 days.
- This soup freezes well; cool it completely before transferring to freezer-safe containers.
- Consider substituting heavy cream with coconut milk for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg