Cream of Mushroom Soup
A comforting and creamy mushroom soup that’s perfect for chilly evenings and versatile enough to use as a base for other dishes.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound fresh mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until translucent, about 3 to 4 minutes.
- Cook mushrooms: Add the sliced mushrooms and cook until softened, about 5 to 7 minutes, until they release moisture.
- Add broth: Pour in the vegetable broth, bringing the mixture to a boil, stirring to incorporate all ingredients.
- Simmer: Reduce heat to low and let the soup simmer for about 15 minutes to meld the flavors.
- Blend: Using an immersion blender, purée the soup until smooth, or blend in batches if using a traditional blender.
- Mix in cream: Stir in the heavy cream and season with salt and pepper to taste. Allow to heat through for 2 to 3 minutes.
- Serve: Ladle into bowls and garnish with fresh parsley. Enjoy warm.
Notes
For a lighter version, substitute heavy cream with half-and-half or coconut milk.
Find it online: https://www.nofussrecipe.com/homemade-cream-of-mushroom-soup/