Creamy Mushroom Soup
A hearty and comforting creamy mushroom soup, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 16 oz Mushrooms Any blend; cremini and shiitake recommended.
- 2 tbsp Butter Can substitute with olive oil for a lighter touch.
- 1 medium Onion, diced A fragrant base; shallots can be used for a milder taste.
- 3 cloves Garlic, minced Use fresh for the best flavor.
- 4 cups Vegetable Broth Chicken broth can be used for a non-vegetarian option.
- 1 cup Heavy Cream Can substitute with half-and-half or coconut cream.
- 1 tsp Thyme, dried or fresh Bay leaves or rosemary are good alternatives.
- to taste Salt and Pepper Essential for flavor enhancement.
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the diced onions and minced garlic. Sauté until translucent, about 3-4 minutes.
- Stir in the chopped mushrooms, allowing them to sweat out their moisture.
Cooking
- Sprinkle in thyme, salt, and pepper. Stir to coat the mushrooms.
- Add the vegetable broth and bring to a gentle simmer for about 15 minutes.
- Once the mushrooms are tender, stir in the heavy cream.
- Blend until smooth, either using an immersion blender or a regular blender, adjusting seasoning as needed.
Serving
- Ladle the soup into bowls and garnish as desired.
Notes
This soup pairs well with crusty bread or a side salad. For variations, try adding a splash of white wine or fresh herbs.