Description
A warm and comforting creamy mushroom soup that envelops you in rich flavors and silky texture.
Ingredients
Scale
- 1 pound fresh mushrooms, sliced
- 1 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.
- Sauté onions and garlic until the onion is translucent, about 3-5 minutes.
- Cook sliced mushrooms for 6-8 minutes until tender and juices are released.
- Add broth and bring to a gentle simmer.
- Simmer for 15 minutes to deepen flavors.
- Blend the soup using an immersion blender until smooth.
- Add heavy cream, and season with salt and pepper to taste.
- Garnish with fresh parsley and serve immediately.
Notes
This soup can be made ahead and stored in the refrigerator for up to 5 days. Freeze for up to 3 months without cream.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg