A comforting, velvety mushroom soup enriched with the earthy flavors of fresh sage and a touch of cream. This dish is the perfect blend of savory mushrooms, aromatic herbs, and creamy texture that is sure to warm you up on a chilly day. The fresh sage adds a fragrant and slightly peppery note that complements the mushrooms beautifully. Ideal as a starter or a light meal, this soup is both flavorful and satisfying, and it can be easily made ahead for convenience.
Recipe Tips and Tricks:
- Use a mix of wild and button mushrooms for depth of flavor.
- For a thicker soup, blend it longer.
- Adjust the amount of cream based on your desired richness.
Mushroom Soup with Fresh Sage and Cream
A creamy, savory mushroom soup infused with fresh sage, perfect for a cozy meal or appetizer.
Ingredients
- 500 g mixed mushrooms cremini, shiitake, or wild mushrooms
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cups vegetable or chicken broth
- ½ cup heavy cream
- 6-8 fresh sage leaves chopped
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Heat the butter and olive oil in a large pot over medium heat. Add the onions and garlic, sauté until soft and translucent.
- Add the mushrooms and cook until they release their moisture and become tender, about 10 minutes.
- Pour in the broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
- Add the chopped sage leaves, season with salt and pepper, and cook for another 5 minutes.
- Use an immersion blender to blend the soup until smooth (or transfer in batches to a blender).
- Stir in the heavy cream, adjust seasoning to taste, and simmer for 2-3 more minutes.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a dairy-free version, substitute the cream with coconut milk or a plant-based cream alternative.
- For extra flavor, add a splash of white wine during step 3.
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