Name: Rich & Savory Mushroom Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: French
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 4 cloves garlic, minced; 1 lb mixed mushrooms (cremini, shiitake, button, etc.), sliced; 1 teaspoon thyme (fresh or dried); 1 teaspoon rosemary (fresh or dried); 4 cups vegetable or chicken broth; 1 cup heavy cream (or substitute); 1/2 cup white wine (optional); Salt and pepper to taste; Fresh parsley, chopped (for garnish)

This rich and savory mushroom soup combines earthy mushrooms with a velvety broth, creating a comforting, flavorful dish. The mix of fresh herbs, garlic, and a splash of cream adds depth and smoothness, while the umami-rich mushrooms provide a hearty base. Perfect for chilly days, this soup is both indulgent and nourishing. The secret to its deep flavor is slow simmering, allowing the mushrooms to release their natural juices. A dash of white wine or sherry enhances the complexity, making each spoonful a comforting delight. Serve it with a side of crusty bread for an even more satisfying meal.

Recipe Tips and Tricks:

Use a mix of different mushrooms for a more complex flavor profile.
Add a splash of white wine or sherry for extra depth.
Blend a portion of the soup for a creamy texture while keeping some mushrooms whole for added bite.
For a lighter version, substitute heavy cream with coconut milk or oat cream.

Yield: 4 servings

Rich & Savory Mushroom Soup

A rich and savory mushroom soup with earthy mushrooms, herbs, garlic, and cream, perfect for a cozy, comforting meal.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 lb mixed mushrooms (cremini, shiitake, button, etc.), sliced
1 teaspoon thyme (fresh or dried)
1 teaspoon rosemary (fresh or dried)
4 cups vegetable or chicken broth
1 cup heavy cream (or substitute)
1/2 cup white wine (optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat olive oil over medium heat. Add diced onion and garlic, and sauté until softened, about 5 minutes.
Add the sliced mushrooms, thyme, and rosemary. Cook for 10-15 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
If using, pour in the white wine and let it simmer for 3-4 minutes until reduced.
Add the broth and bring to a simmer. Let it cook for 15 minutes to blend the flavors.
Stir in the cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
For a creamier texture, blend half of the soup using an immersion blender or regular blender (optional).
Serve hot, garnished with fresh parsley.

Notes

For a vegan version, use coconut milk or almond milk in place of cream.
To make it extra savory, add a small spoonful of miso paste for umami flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 456Total Fat 29gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 12gCholesterol 68mgSodium 390mgCarbohydrates 36gFiber 11gSugar 12gProtein 10g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.