Creamy Mushroom Soup

Ingredients:

  • 1 ½ lbs mushrooms (cremini, button, or a mix), sliced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp thyme (fresh or dried)
  • Salt and freshly ground black pepper, to taste
  • Fresh dill or parsley, for garnish

Instructions:

  1. Sauté the Mushrooms:
    Heat the butter and olive oil in a large pot over medium heat. Add the mushrooms and sauté for about 8-10 minutes until they release their moisture and start to brown.
  2. Cook the Aromatics:
    Add the diced onions and cook until softened, about 5 minutes. Stir in the minced garlic and thyme, and cook for another 1-2 minutes until fragrant.
  3. Add the Broth:
    Pour in the chicken or vegetable broth. Bring the mixture to a simmer, and cook for about 15 minutes to allow the flavors to meld.
  4. Blend or Leave Chunky:
    For a smoother texture, you can blend part or all of the soup using an immersion blender. If you prefer a chunkier texture, skip this step.
  5. Add the Cream:
    Stir in the heavy cream and let the soup simmer for another 5-10 minutes until it thickens slightly. Season with salt and pepper to taste.
  6. Serve:
    Ladle the soup into bowls and garnish with fresh dill or parsley. Enjoy it hot!

Approximate Nutritional Information (per serving, 6 servings):

  • Calories: ~250-300 kcal
  • Protein: ~5-7g
  • Fat: ~22-26g
  • Carbohydrates: ~10-12g
    • Fiber: ~2-3g
    • Sugar: ~5g
  • Sodium: ~600-800mg (depending on the broth used)
  • Cholesterol: ~70-90mg

This creamy mushroom soup is rich, flavorful, and packed with earthy goodness from the mushrooms. It’s a cozy, satisfying dish perfect for any season!