Preparation Time:
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories per Serving: 290 kcal
Ingredients:
1 lb fresh mushrooms, finely chopped (shiitake and crimini recommended)
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 tbsp unsalted butter
1 tsp dried thyme
Salt and black pepper to taste
Fresh parsley, chopped for garnish
Directions:
Sauté the Aromatics:
In a large pot, melt the butter over medium heat.
Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
Cook the Mushrooms:
Add the chopped mushrooms and thyme to the pot. Cook until the mushrooms are soft and have released their juices, about 10 minutes.
Simmer the Soup:
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat and simmer for 20 minutes, allowing the flavors to meld together.
Blend the Soup:
Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only part of the soup and leave some mushroom pieces whole.
Add the Cream:
Stir in the heavy cream and heat through without boiling. Season with salt and black pepper to taste.
Serve:
Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Serving Suggestions:
Serve this soup with a slice of crusty bread or a warm, buttery roll.
Pair with a light green salad for a balanced meal.
Cooking Tips:
For a deeper flavor, try sautéing the mushrooms with a splash of sherry before adding the broth.
Use a variety of mushrooms like shiitake, crimini, and button mushrooms to enhance the flavor profile.
If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender to puree.
Nutritional Benefits:
Mushrooms: Rich in antioxidants and provide vitamins D and B.
Onions and Garlic: Support immune health with anti-inflammatory properties.
Heavy Cream: Adds richness and a smooth texture to the soup.