Mushroom Soup
Indulge in the warm, creamy comfort of this homemade mushroom soup. Perfect for chilly evenings, it combines fresh mushrooms, aromatic garlic, and heavy cream to create a velvety bowl of goodness that warms both the heart and soul. Whether you’re serving it as a starter or enjoying it solo, this delightful dish is sure to impress with its rich flavors and nostalgic appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 1 lb fresh button or cremini mushrooms, sliced
- 1 medium sweet onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 2 tbsp extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Clean mushrooms under cold water and slice them thinly.
- Finely chop onions and mince garlic.
- In a large pot over medium heat, heat olive oil. Add onions and sauté until translucent (about 5 minutes). Stir in minced garlic until fragrant.
- Add sliced mushrooms to the pot and sauté for 6-8 minutes until softened and golden brown.
- Pour in vegetable broth, add thyme, salt, and pepper. Simmer for about 15 minutes to meld flavors.
- Remove from heat; blend with an immersion blender until smooth (or blend in batches).
- Stir in heavy cream; adjust seasoning if needed. Heat gently without boiling before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg