Description
Indulge in the warmth of this creamy mushroom soup, where fresh mushrooms blend beautifully with aromatic garlic and thyme. Perfect for chilly evenings or as a show-stopping appetizer, this comforting bowl of goodness features a velvety texture and rich flavor that evoke cherished family memories.
Ingredients
Scale
- 1 lb fresh mushrooms (a mix of cremini and button)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter. Sauté the onions and garlic until translucent and fragrant, about 5 minutes.
- Add sliced mushrooms and cook until browned and tender, approximately 8 minutes.
- Stir in the vegetable broth and thyme leaves; bring to a gentle simmer for about 10 minutes.
- Blend the soup until smooth using an immersion blender or carefully transfer to a blender in batches.
- Return the blended soup to low heat, stir in the heavy cream, and season with salt and pepper. Heat through without boiling for about 5 minutes.
- Serve hot, garnished with fresh thyme or croutons if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: - For a vegan version, substitute heavy cream with coconut milk and use plant-based butter. - Experiment with different mushroom varieties like shiitakes or portobellos for added depth of flavor.