Description
A creamy and comforting soup made with sautéed mushrooms, onions, and garlic, perfect for chilly days.
Ingredients
Scale
- 1 lb mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add chopped onions and garlic, and sauté until onions are translucent.
- Add sliced mushrooms and cook until browned.
- Pour in the broth and bring to a boil.
- Lower the heat and simmer for about 20 minutes.
- Blend the soup using an immersion blender until smooth (or leave it chunky if preferred).
- Stir in the heavy cream and season with salt and pepper.
- Cook for an additional 5 minutes, then serve hot, garnished with fresh parsley.
Notes
Best eaten fresh the same day. For storage, keep in the fridge for up to 3 days in an airtight container. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg