Description
A rich and creamy mushroom soup made with a blend of fresh mushrooms, shallots, and garlic.
Ingredients
Scale
- 1 lb fresh mixed mushrooms (cremini and shiitake)
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or half-and-half)
- 2 tsp fresh thyme leaves
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat; sauté shallots and garlic until fragrant.
- Add mushrooms; cook until tender and browned.
- Pour in vegetable broth; bring to a gentle simmer for about 10 minutes.
- Stir in heavy cream, thyme, salt, and pepper; simmer for another 10 minutes.
- Blend the mixture until smooth using an immersion blender or countertop blender.
- Adjust seasoning if necessary; serve hot with optional garnishes like extra thyme or sautéed mushrooms.
Notes
- This soup can be garnished with extra sautéed mushrooms or fresh thyme leaves for added flavor.
- If you prefer a vegan version, you can substitute the heavy cream with coconut cream or a non-dairy alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg