Mushroom Soup with White Wine & Herbs
A rich, creamy mushroom soup with white wine and fresh herbs for a luxurious, comforting dish.
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 lb 450g mixed mushrooms, sliced
- 1 cup dry white wine
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened, about 3-4 minutes.
- Add the sliced mushrooms and cook for 7-10 minutes until browned.
- Pour in the white wine and cook for another 3-5 minutes until it reduces slightly.
- Add vegetable broth and bring to a simmer. Cook for 15 minutes, allowing the flavors to meld together.
- Stir in the heavy cream, thyme, rosemary, salt, and pepper. Simmer for another 5 minutes.
- Puree the soup with an immersion blender until smooth (optional for a creamy texture).
- Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
- For added richness, use a splash of truffle oil when serving.
- If you prefer a chunkier soup, skip the blending step.
