Creamy Mushroom Soup
A warm and comforting soup featuring rich flavors and creamy textures, perfect for chilly evenings or any time you're looking for a hug in a bowl.
Ingredients
Vegetable base
- 1 pound mushrooms, sliced Fresh mushrooms, preferably cremini for their earthy flavor.
- 1 unit onion, diced A good onion adds a sweet base for the soup.
- 2 cloves garlic, minced Adds wonderful flavor to the soup.
- 4 cups vegetable broth Can substitute with chicken broth if preferred.
- 1 cup heavy cream Provides the creamy texture; can use half-and-half for a lighter version.
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and minced garlic, stirring until soft and fragrant, about 3-5 minutes.
- Add the sliced mushrooms and cook until tender and moisture is released, about 5-7 minutes.
- Pour in the vegetable broth and bring to a gentle boil.
- Once boiling, reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
- Stir in the heavy cream and heat through without boiling.
- Blend the soup until smooth using an immersion blender or by transferring to a traditional blender.
- Season to taste with salt, pepper, and fresh herbs if available.
- Ladle the soup into bowls, topping with more herbs or cream for presentation.
- Serve hot, ideally with crusty bread or a salad.
Notes
For the best flavor, use fresh ingredients. Allow the soup to cool before using a traditional blender. Leftovers taste even better the next day.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 12gProtein: 5gFat: 20gSaturated Fat: 10gSodium: 500mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!