Description
Mushroom soup is the ultimate comfort food, perfect for chilly days and cozy nights. This creamy, flavorful dish combines earthy mushrooms with aromatic herbs, creating a warm bowl that delights every palate. Quick to prepare and satisfying, it’s ideal for family dinners or as a comforting meal on its own. Pair it with crusty bread for an extra touch of warmth and indulgence.
Ingredients
Scale
- 1 lb fresh mushrooms (cremini and button)
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp unsalted butter
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and pepper to taste
Instructions
- Gather all ingredients for a smooth cooking experience.
- In a large pot, melt butter over medium heat. Add onions and sauté until translucent, about 3 minutes. Stir in garlic and cook for another minute.
- Add sliced mushrooms and a pinch of salt; cook until they shrink and start browning, about 5 minutes.
- Pour in vegetable broth and thyme; bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the soup smooth using an immersion blender or in batches with a regular blender.
- Return the blended soup to low heat and stir in heavy cream until well combined. Adjust seasoning if needed.
- Serve warm, garnished with additional thyme or croutons.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: - For added depth of flavor, experiment with different mushroom varieties like shiitake or portobello. - To make it vegan, substitute heavy cream with coconut milk and use vegetable broth. - Store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage.