Description
A rich and savory creamy mushroom soup that is perfect for a cozy meal. This soup is made with fresh mushrooms, onions, garlic, and a touch of cream, creating a deliciously smooth and flavorful dish.
Ingredients
Scale
- 8 ounces fresh mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes until the mushrooms are tender and have released their moisture.
- If using flour for thickening, sprinkle it over the mushroom mixture and stir well to combine. Cook for 1-2 minutes.
- Pour in the vegetable broth and add the dried thyme. Bring the mixture to a simmer and let it cook for about 15 minutes.
- Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Allow the soup to heat through for another 5 minutes, but do not let it boil.
- Use an immersion blender to puree the soup to your desired consistency, or carefully transfer it to a blender in batches.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half of the heavy cream with milk or a non-dairy alternative.
- Add a splash of white wine after sautéing the mushrooms for an extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg