Mushroom soup

Here’s a comforting and creamy mushroom soup recipe that’s perfect for any occasion. It’s easy to make and packed with rich mushroom flavor!

Creamy Mushroom Soup Recipe

Ingredients:

• 500 g (about 1 lb) fresh mushrooms (e.g., button, cremini, or a mix), sliced
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 750 ml (about 3 cups) vegetable broth (or chicken broth)
• 200 ml (about ¾ cup) heavy cream (or coconut cream for a dairy-free option)
• Salt and pepper to taste
• 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
• Optional: Fresh parsley for garnish
• Optional: Croutons for topping

Instructions:

1. Sauté the Vegetables:

   • In a large pot, heat the olive oil or butter over medium heat.
   • Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
   • Add the minced garlic and sauté for another minute, stirring frequently.

2. Cook the Mushrooms:

   • Add the sliced mushrooms to the pot and cook for about 7-10 minutes, stirring occasionally, until they are browned and have released their moisture.

3. Add Broth and Seasonings:

   • Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil.
   • Reduce the heat and let it simmer for about 15-20 minutes.

4. Blend the Soup:

   • After simmering, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender (let it cool slightly first) and blend until smooth.
   • If you prefer a chunkier texture, reserve some of the sautéed mushrooms before blending and stir them back into the soup later.

5. Incorporate the Cream:

   • Return the blended soup to the pot (if using a blender) and stir in the heavy cream. Heat gently over low heat, but do not let it boil.
   • Taste the soup and season with salt and pepper to your liking.

6. Serve:

   • Ladle the soup into bowls and garnish with fresh parsley and croutons, if desired.

Tips:

• Add-Ins: You can enhance the soup with additional vegetables like carrots or celery or even some cooked rice or pasta for a heartier dish.
• Storage: The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
• Freezing: This soup freezes well! Just be sure to leave out the cream before freezing and add it in after reheating.

Enjoy your creamy and delicious mushroom soup!