creamy mushroom soup
This creamy mushroom soup is a comforting and flavorful dish, perfect for chilly days. It combines earthy mushrooms with rich cream and fresh herbs to create a velvety texture that's sure to please.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Blender or immersion blender
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 ounces fresh mushrooms, sliced such as cremini or button
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat until melted.
- Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the pot, and sauté until they release their moisture and become golden brown, about 10 minutes.
- Pour in the vegetable broth, then add the dried thyme, salt, and black pepper. Bring the mixture to a simmer.
- After simmering for about 10-15 minutes, remove the pot from heat. Using a blender or immersion blender, carefully blend the soup until it reaches your desired level of creaminess.
- Return the blended soup to the pot and stir in the heavy cream. Heat over low for an additional 5 minutes, making sure not to boil.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
For a vegan version, substitute heavy cream with coconut cream or cashew cream, and use plant-based butter.
You can also add cooked rice or pasta for additional texture and heartiness.
This soup can be stored in an airtight container in the refrigerator for up to 3 days.