Mushroom Soup with a Touch of Cream Cheese
A creamy, savory mushroom soup with a hint of cream cheese for extra richness and flavor.
Ingredients
- 1 lb fresh mushrooms sliced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 4 oz cream cheese
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add the onions and garlic, sauté until softened.
- Add sliced mushrooms and cook until tender, about 5-7 minutes.
- Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes.
- Stir in cream cheese and heavy cream, and cook until the cream cheese melts smoothly into the soup.
- Season with salt and pepper to taste.
- Optional: Use an immersion blender to partially blend the soup for a smoother texture.
- Garnish with fresh thyme or parsley before serving.
Notes
- For a dairy-free version, substitute cream cheese with a plant-based alternative and use coconut milk or almond milk.
- Add a splash of white wine for a slightly tangy kick.
