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Italian Mushroom Soup with Parmesan
Kathie Clane

Italian Mushroom Soup with Parmesan

Rich, creamy Italian mushroom soup with Parmesan, garlic, and thyme—perfect for cozy nights or elegant meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 50 minutes
Course: Uncategorized
Cuisine: Italian
Calories: 496
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 500 g 1 lb mixed mushrooms, sliced
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • 4 cups vegetable or chicken stock
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Sauté onion and garlic until fragrant and translucent, about 5 minutes.
  3. Add mushrooms and thyme, cooking until softened and browned, 8–10 minutes.
  4. Pour in stock, bring to a boil, then reduce to a simmer. Cook for 15 minutes.
  5. Stir in cream and Parmesan. Simmer for 5 minutes, stirring until cheese melts.
  6. Season with salt and pepper to taste.
  7. Garnish with parsley and serve hot.

Notes

  • For a dairy-free option, substitute cream with coconut milk and Parmesan with nutritional yeast.
  • Use an immersion blender to achieve a smoother consistency if desired.