Creamy Mushroom Soup
Enjoy a warm, comforting bowl of Creamy Mushroom Soup that's rich and velvety, perfect for cozy evenings at home.
Ingredients
Main Ingredients
- 1 lb fresh mushrooms (cremini, button, or a mix), sliced Use a mix for layered flavor.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream For creaminess.
- 2 tablespoons olive oil For sautéing.
- to taste Salt and pepper Adjust according to preference.
- to taste Fresh herbs (like thyme or parsley) for garnish
Instructions
Preparation
- Rinse and slice the fresh mushrooms. Dice the onion and mince the garlic.
Cooking
- In a large pot over medium heat, add the olive oil. Once hot, add the diced onions and sauté until translucent, about 5 minutes.
- Add the sliced mushrooms to the pot. Sauté them for about 8-10 minutes, or until they are tender and browned.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Pour in the vegetable broth, bring the mixture to a boil, then reduce heat and simmer for about 15-20 minutes.
- Using an immersion blender, carefully blend the soup until smooth and creamy.
- Return the pot to low heat and stir in the heavy cream. Season with salt and pepper to taste. Heat through but do not boil.
- Ladle the creamy mushroom soup into bowls, garnishing with fresh herbs, and enjoy your creation!
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Can freeze for up to 2 months. If frozen, defrost in the fridge overnight and reheat on the stovetop over low heat. Add fresh cream only after reheating for optimal texture.