Description
This Creamy Mushroom Soup is a comforting and flavorful dish, perfect for a chilly evening. It’s easy to make and the rich, earthy flavors of the mushrooms are simply delicious.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 8 ounces shiitake mushrooms, stemmed and sliced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more, until fragrant.
- Add the cremini and shiitake mushrooms and cook, stirring occasionally, until the mushrooms have softened and released their liquid, about 8-10 minutes.
- Pour in the vegetable broth and bring to a simmer. Reduce the heat and cook for 15 minutes, allowing the flavors to meld.
- Stir in the heavy cream and thyme leaves. Season with salt and pepper to taste.
- Simmer for another 5 minutes, then remove from heat.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, substitute the heavy cream with full-fat coconut milk.
- You can use a mix of your favorite mushrooms.
- Adjust the amount of salt and pepper to your liking.
- To make the soup smoother, you can blend a portion of the soup with an immersion blender before adding the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
