Description
A delightful blend of earthy flavors, this Quick Mushroom Soup is easy enough for a weeknight dinner while being fancy enough for gatherings.
Ingredients
Scale
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 16 oz mushrooms, sliced (cremini, shiitake, button)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Olive oil for sautéing
- Fresh herbs (thyme, parsley) for garnish
- Salt and pepper to taste
Instructions
- In a pot, sauté onion and garlic in olive oil until fragrant.
- Add sliced mushrooms and cook until browned and tender.
- Pour in the broth and bring to a simmer.
- Blend the soup for a smooth texture or leave it chunky as preferred.
- Stir in heavy cream before serving.
- Garnish with herbs and drizzle with olive oil.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sauteing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg