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Nutritious Mushroom Soup

A comforting and delicious soup made with earthy mushrooms, creamy goodness, and fragrant garlic, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb mushrooms, sliced You can use shiitake or portobello for added depth.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Ensure it’s gluten-free if needed.
  • 1 cup heavy cream or coconut milk Use coconut milk for a lighter, dairy-free option.
  • to taste Salt and pepper Adjust after adding cream.
  • 2 tbsp olive oil
  • for garnish Fresh parsley For color and flavor.

Method
 

Cooking
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened. Then stir in the minced garlic and cook for an additional minute until fragrant.
  2. Toss in the sliced mushrooms and sauté for approximately 7 to 10 minutes until they become tender and release their moisture.
  3. Pour in the 4 cups of vegetable broth and bring the soup to a gentle simmer. Let it cook for about 15 minutes, allowing the flavors to meld beautifully.
  4. Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup. Stir in 1 cup of heavy cream or coconut milk and season with salt and pepper to taste.
  5. Ladle the soup into bowls and finish with a sprinkle of fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop or microwave, adding a splash of broth or coconut milk if needed.