Go Back
Mushroom Soup with Fresh Sage and Cream
Kathie Clane

Mushroom Soup with Fresh Sage and Cream

A creamy, savory mushroom soup infused with fresh sage, perfect for a cozy meal or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: French
Calories: 349
Ingredients Method Notes

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
  • 1/2 cup heavy cream
  • 6-8 fresh sage leaves chopped
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Method
 

  1. Heat the butter and olive oil in a large pot over medium heat. Add the onions and garlic, sauté until soft and translucent.
  2. Add the mushrooms and cook until they release their moisture and become tender, about 10 minutes.
  3. Pour in the broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
  4. Add the chopped sage leaves, season with salt and pepper, and cook for another 5 minutes.
  5. Use an immersion blender to blend the soup until smooth (or transfer in batches to a blender).
  6. Stir in the heavy cream, adjust seasoning to taste, and simmer for 2-3 more minutes.
  7. 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.