Rich & Savory Mushroom Soup
A rich and savory mushroom soup with earthy mushrooms, herbs, garlic, and cream, perfect for a cozy, comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 lb mixed mushrooms cremini, shiitake, button, etc., sliced
- 1 teaspoon thyme fresh or dried
- 1 teaspoon rosemary fresh or dried
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or substitute
- ½ cup white wine optional
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, and sauté until softened, about 5 minutes.
- Add the sliced mushrooms, thyme, and rosemary. Cook for 10-15 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
- If using, pour in the white wine and let it simmer for 3-4 minutes until reduced.
- Add the broth and bring to a simmer. Let it cook for 15 minutes to blend the flavors.
- Stir in the cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- For a creamier texture, blend half of the soup using an immersion blender or regular blender (optional).
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, use coconut milk or almond milk in place of cream.
- To make it extra savory, add a small spoonful of miso paste for umami flavor.
