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Creamy Mushroom Soup

A warm and creamy mushroom soup that serves as a comforting dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh mushrooms, sliced Can use a mix of varieties for more flavor
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 tablespoons butter (or olive oil for a healthier option)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • to taste salt and pepper
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • a pinch nutmeg

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the diced onions and garlic, sautéing until the onions are translucent and fragrant (about 3-4 minutes).
  2. Add the sliced mushrooms to the pot and cook until they are soft and be to brown (approximately 5-7 minutes).
  3. Pour in the vegetable broth and bring the mixture to a gentle boil. Add the thyme and a pinch of nutmeg. Reduce heat and let it simmer for about 10 minutes.
  4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches and blend.
  5. Return the blended soup to the pot, then stir in the heavy cream. Heat gently without boiling, and season with salt and pepper to taste.
  6. Ladle the soup into bowls and garnish with a dollop of cream or a sprinkle of thyme before serving.

Notes

Mushroom Variety: Use a combination of mushrooms like cremini, shiitake, or button mushrooms to enhance flavors. Cream Alternatives: For a lighter version, swap heavy cream for half-and-half or coconut milk, understanding it will change texture and flavor slightly. Don’t Rush the Sauté: Allow onions and mushrooms to caramelize for deeper sweetness.