Description
This rich and comforting Creamy Mushroom Soup is perfect for a cozy evening. Made with earthy mushrooms, sautéed onions, and garlic in a savory veggie broth, topped with creamy richness, it’s a delightful dish to warm up with.
Ingredients
Scale
- 1 pound mushrooms (cremini or white, or a combination for a more robust taste)
- 1 onion, sliced
- 2 garlic cloves, minced
- 4 cups vegetable stock
- 1 cup heavy cream
- Salt, to taste
- Pepper, to taste
- 1 tbsp butter or olive oil for sautéing
Instructions
- Melt the Aromatics: Heat 1 tbsp of butter or olive oil in a large saucepan over medium heat. Add the minced garlic and chopped onion. Sauté for 3–4 minutes until the garlic is fragrant and the onions are translucent.
- Sauté the Mushrooms: Slice the mushrooms and add them to the pan. Cook for 8–10 minutes, stirring occasionally, until the mushrooms have released their moisture and become golden brown.
- Simmer the Soup: Add the vegetable stock to the saucepan and bring the mixture to a boil. Reduce the heat and let it simmer for 5–10 minutes to combine the flavors.
- Add Cream: Stir in the heavy cream, and let the soup simmer for an additional 3-5 minutes until it’s thickened slightly. Season with salt and pepper to taste.
- Serve: Ladle into bowls and serve hot. Enjoy your creamy, comforting mushroom soup!
Notes
- You can use a mix of cremini and white mushrooms for a deeper flavor.
- If you want an even creamier texture, you can blend a portion of the soup.
- Serve with crusty bread for a complete meal.
- For a vegan version, swap the heavy cream with coconut cream or cashew cream, and use olive oil instead of butter.
Nutrition
- Serving Size: 1 bowl (1/4 of the recipe)
- Calories: ~230
- Sugar: ~4g
- Sodium: ~600mg
- Fat: ~18g
- Saturated Fat: ~9g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~12g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~40mg