Mushroom Soup
Mushroom soup is a warm, comforting dish that brings earthy flavors and a creamy texture to your table. Perfect for chilly evenings or rainy days, this quick and easy recipe transforms simple ingredients into a gourmet experience. Each spoonful promises to envelop you in rich umami goodness, making it an ideal starter or satisfying main course. Pair it with crusty bread or croutons for added crunch and indulge in the cozy warmth that only homemade soup can provide.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing/Blending
- Cuisine: Comfort Food
Ingredients
Scale
- 8 oz fresh mushrooms (cremini and button), sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes). Add garlic and cook for another minute.
- Stir in the sliced mushrooms and sauté until they shrink and release moisture (approximately 8 minutes).
- Pour in vegetable broth; bring to a boil. Reduce heat and simmer for 20 minutes.
- Remove from heat, allow to cool slightly, then blend until smooth using an immersion blender.
- Return to low heat; stir in heavy cream, thyme, salt, and pepper. Heat through before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Experiment with different mushroom varieties like shiitake or portobello for unique flavors. A splash of white wine during cooking can enhance depth. Store leftovers in an airtight container for up to five days; reheat gently on the stove.