Hearty Mushroom Soup with Garlic
A creamy and aromatic mushroom soup infused with garlic, perfect for warming up on chilly days.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 garlic cloves minced
- 1 medium onion finely chopped
- 500 g 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.
