Description
A rich and satisfying creamy mushroom soup that warms the heart, perfect for chilly evenings or gatherings.
Ingredients
Scale
- 1 lb fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a pot over medium heat until it shimmers.
- Add the chopped onions and minced garlic, sautéing until the onions are translucent, about 3-4 minutes.
- Stir in the sliced mushrooms and cook until soft for 5-7 minutes, allowing moisture to release and caramelize.
- Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for about 15 minutes.
- Blend the soup until smooth and creamy using an immersion blender or in batches in a regular blender.
- Stir in the heavy cream, season with salt and pepper, and warm through without boiling.
- Serve hot, garnished with fresh parsley.
Notes
Pairs well with crusty bread or salad. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg