Description
A comforting and creamy mushroom soup, perfect for chilly days and gatherings.
Ingredients
Scale
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (450 g) fresh mushrooms, sliced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream (optional, for creamier texture)
- 1 tsp dried thyme or parsley
- Salt and black pepper, to taste
Instructions
- Heat the olive oil or butter in a large pot over medium heat.
- Add the finely chopped onion and minced garlic. Sauté until soft and fragrant, about 2-3 minutes.
- Stir in the sliced mushrooms and cook until they are tender and slightly golden.
- Pour in the vegetable or chicken broth, then add the dried thyme or parsley along with salt and black pepper. Bring to a gentle simmer.
- Allow to simmer for 15-20 minutes to meld flavors.
- Blend the mixture partially or fully, depending on your desired texture.
- If you prefer a creamier result, stir in the heavy cream and heat gently before serving.
Notes
Garnish with a drizzle of olive oil or fresh herbs and serve with crusty bread or salad. Leftovers can be refrigerated for up to 4 days or frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg