Name: Hearty Mushroom Soup with Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: 1 tablespoon olive oil; 2 tablespoons butter; 4 garlic cloves, minced; 1 medium onion, finely chopped; 500g mushrooms (mixed varieties), sliced; 2 cups vegetable broth; 1 cup heavy cream or milk; 1 teaspoon thyme (dried or fresh); Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Dive into the comforting warmth of Hearty Mushroom Soup with Garlic, a perfect blend of earthy mushrooms and aromatic garlic. This velvety soup is packed with rich flavors, making it a soul-satisfying dish for any occasion. Ideal for cold evenings or a cozy lunch, it balances the creaminess of blended mushrooms with subtle herbal notes. Garnish with fresh parsley or a drizzle of olive oil for an elegant finish. Easy to prepare and wholesome, this soup is a delightful choice for vegetarians and mushroom enthusiasts alike. Pair with crusty bread to make it a complete, irresistible meal.

Recipe Tips and Tricks:

Use a mix of mushroom varieties like cremini, shiitake, and button mushrooms for depth of flavor.
Sauté mushrooms until golden for a rich, umami-packed taste.
A splash of white wine during cooking enhances the flavor.
Blend partially for a mix of creamy and chunky textures.
Finish with a dollop of sour cream or yogurt for added creaminess.

Yield: 4 servings

Hearty Mushroom Soup with Garlic

A creamy and aromatic mushroom soup infused with garlic, perfect for warming up on chilly days.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

1 tablespoon olive oil
2 tablespoons butter
4 garlic cloves, minced
1 medium onion, finely chopped
500g mushrooms (mixed varieties), sliced
2 cups vegetable broth
1 cup heavy cream or milk
1 teaspoon thyme (dried or fresh)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Heat olive oil and butter in a large pot over medium heat.
Add garlic and onion; sauté until fragrant and translucent.
Stir in mushrooms; cook until golden brown and softened.
Add vegetable broth and thyme; simmer for 15 minutes.
Use an immersion blender to purée half the soup for a creamy consistency (leave some mushrooms chunky).
Stir in heavy cream; season with salt and pepper.
Simmer for 5 more minutes, stirring occasionally.
Garnish with fresh parsley before serving.

Notes

This soup can be made vegan by substituting butter and cream with plant-based alternatives like coconut milk.
Adjust the consistency by adding more broth or cream as desired.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 371Total Fat 33gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 12gCholesterol 87mgSodium 502mgCarbohydrates 16gFiber 3gSugar 10gProtein 7g

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