Creamy Mushroom Soup
This creamy mushroom soup is easy to make and features fresh mushrooms, onions, and garlic blended into a comforting dish perfect for chilly days.
Ingredients
Main Ingredients
- 2 cups mushrooms, sliced Choose fresh mushrooms for the best flavor.
- 1 cup heavy cream For a lighter version, you can substitute half-and-half.
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth Ensure it's gluten-free if needed.
- 2 tablespoons butter For richer flavor, sauté the mushrooms until golden brown.
- to taste Salt and pepper Adjust the seasoning according to your taste.
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and garlic, sauté until softened.
- Add the sliced mushrooms, cooking until they release their moisture and become tender.
- Pour in the broth, bring to a boil, then reduce the heat and simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or a stand blender.
- Stir in the heavy cream, and season with salt and pepper.
- Serve warm, garnished with fresh parsley.
Notes
To store leftover soup, let it cool completely and transfer it to an airtight container. Refrigerate for up to three days or freeze with space for expansion. A dash of nutmeg can also add a nice touch to the flavor.