Description
Warm your soul with this comforting creamy mushroom soup, perfect for chilly nights. With tender, sautéed mushrooms enveloped in a rich and velvety broth, each spoonful is a delightful embrace. Simple to prepare and full of flavor, this dish will impress family and friends alike.
Ingredients
Scale
- 1 lb fresh mushrooms (cremini and portobello), sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent (about 5 minutes).
- Stir in minced garlic and sliced mushrooms. Cook until mushrooms release moisture and become tender (approximately 8-10 minutes).
- Pour in vegetable broth and bring to a gentle boil. Simmer for about 15 minutes.
- Blend the mixture until smooth using an immersion blender or stand blender.
- Return the soup to the pot, stir in heavy cream, salt, pepper, and thyme. Heat gently without boiling.
- Serve hot, garnished with fresh herbs or croutons.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg