Ingredients:
- 1 ½ lbs mushrooms (cremini, button, or a mix), sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp thyme (fresh or dried)
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, for garnish
Instructions:
- Sauté the Mushrooms:
Heat the butter and olive oil in a large pot over medium heat. Add the mushrooms and sauté for about 8-10 minutes until they release their moisture and start to brown. - Cook the Aromatics:
Add the diced onions and cook until softened, about 5 minutes. Stir in the minced garlic and thyme, and cook for another 1-2 minutes until fragrant. - Add the Broth:
Pour in the chicken or vegetable broth. Bring the mixture to a simmer, and cook for about 15 minutes to allow the flavors to meld. - Blend or Leave Chunky:
For a smoother texture, you can blend part or all of the soup using an immersion blender. If you prefer a chunkier texture, skip this step. - Add the Cream:
Stir in the heavy cream and let the soup simmer for another 5-10 minutes until it thickens slightly. Season with salt and pepper to taste. - Serve:
Ladle the soup into bowls and garnish with fresh dill or parsley. Enjoy it hot!
Approximate Nutritional Information (per serving, 6 servings):
- Calories: ~250-300 kcal
- Protein: ~5-7g
- Fat: ~22-26g
- Carbohydrates: ~10-12g
- Fiber: ~2-3g
- Sugar: ~5g
- Sodium: ~600-800mg (depending on the broth used)
- Cholesterol: ~70-90mg
This creamy mushroom soup is rich, flavorful, and packed with earthy goodness from the mushrooms. It’s a cozy, satisfying dish perfect for any season!