Description
This creamy mushroom soup is a comforting, rich, and flavorful dish made with fresh mushrooms, garlic, and a hint of thyme. It's simple to make and perfect for any cozy meal!
Ingredients
Scale
- 1 lb (450g) fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups (960ml) vegetable broth
- 1 cup (240ml) heavy cream
- 2 tbsp butter
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper, to taste
Instructions
- Sauté the vegetables: In a large pot, melt butter over medium heat. Add onions and garlic, cooking until softened (about 5 minutes).
- Cook the mushrooms: Add sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and become golden brown (about 8 minutes).
- Add the broth and season: Pour in the vegetable broth and add thyme, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Blend the soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer it in batches to a countertop blender.
- Finish with cream: Stir in the heavy cream and heat the soup gently for another 5 minutes. Adjust seasoning to taste.
- Serve: Ladle into bowls and garnish with fresh herbs or a drizzle of cream, if desired.
Notes
- For a vegan version, substitute the heavy cream with coconut cream or almond milk.
- If you prefer a chunkier soup, blend only half of the soup and leave the rest for texture.
- You can store the soup in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 19g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g