Description
A rich and creamy soup made with fresh mushrooms, perfect for elevating your comfort food experience.
Ingredients
Scale
- 8 ounces fresh mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and sliced mushrooms to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste.
- Gradually pour in the vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Stir in the heavy cream and dried thyme. Season with salt and pepper to taste. Simmer for another 5 minutes, allowing the flavors to meld.
- For a smoother texture, use an immersion blender to puree the soup to your desired consistency, or carefully transfer it in batches to a blender.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream or use coconut milk for a dairy-free option.
- Add cooked chicken or wild rice for a heartier soup that can serve as a main dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg