Creamy Mushroom Soup
A delightful and comforting soup that combines the rich flavors of mushrooms, onions, and garlic with the smoothness of cream, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups mushrooms, sliced Make sure to clean them well before slicing.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme Adjust seasoning to taste.
- 4 cups vegetable or chicken broth Use gluten-free broth if needed.
- 1 cup heavy cream For a vegan version, substitute with coconut milk or plant-based cream.
- to taste salt and pepper
- as needed Olive oil or butter for sautéing
Instructions
Cooking
- Heat olive oil or butter in a pot over medium heat.
- Add chopped onions and sauté until translucent.
- Add sliced mushrooms and cook until browned.
- Stir in minced garlic and thyme, cooking for another minute.
- Pour in the broth and bring to a simmer.
- After 20 minutes, blend the soup smooth or leave it chunky.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot.
Notes
To store the soup, let it cool completely. Transfer it to an airtight container and place it in the refrigerator for 3 to 4 days, or freeze for up to 3 months. For variations, add vegetables like spinach or carrots for extra nutrition, or spices like red pepper flakes for some heat.