Description
Creamy Mushroom Soup
Ingredients
2 tbsp olive oil or butter
1 medium onion, diced
2 garlic cloves, minced
1 lb (450g) mushrooms, sliced (button, cremini, or a mix)
3 cups vegetable broth
1 cup heavy cream (or coconut cream for dairy-free)
1 tbsp all-purpose flour (optional for thickening)
1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
Salt and black pepper to taste
Fresh parsley or thyme for garnish
Directions
Sauté aromatics:
Heat olive oil or butter in a large pot over medium heat. Add onions and garlic, and cook until softened and fragrant.
Cook mushrooms:
Add sliced mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are tender and slightly golden.
Make the base:
Sprinkle flour (if using) over the mushrooms and stir well. Slowly pour in vegetable broth, stirring to combine. Add thyme, salt, and pepper.
Simmer:
Bring the soup to a gentle boil, then reduce heat to low. Simmer for 10 minutes, allowing flavors to meld.
Blend (optional):
For a creamy texture, use an immersion blender to puree the soup to your desired consistency. Leave some chunks if you like it hearty!
Add cream:
Stir in heavy cream and heat gently without boiling. Taste and adjust seasoning if needed.
Serve:
Ladle the soup into bowls, garnish with fresh parsley or thyme, and serve with crusty bread for dipping.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 220 kcal per serving
#MushroomSoup #ComfortFood #CreamyDelicious #HomemadeSoup #FallFavorites
