Ingredients
Scale
- 500g fresh mushrooms (button or cremini)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 4 cups vegetable broth
- 1 cup heavy cream or plant-based cream for vegan version
- Salt and freshly ground black pepper to taste
- Fresh thyme or parsley for garnish
- A pinch of nutmeg (optional for added depth)
Instructions
- Clean the fresh mushrooms thoroughly and chop them into slices. Dice the onion and mince garlic.
- In a large pot, heat olive oil or butter over medium heat. Add chopped onion, cooking until translucent (about 5 minutes). Add garlic and cook for another minute.
- Add sliced mushrooms to the pot and cook until they release moisture and become tender (approx. 8-10 minutes).
- Pour in vegetable broth, bring to a boil, then reduce heat to low and let simmer for 15 minutes.
- Use an immersion blender or transfer to a blender to puree until smooth, then return to the pot. Add heavy cream and stir well.
- Season with salt, pepper, and a pinch of nutmeg if desired. Garnish with fresh thyme or parsley before serving.
Notes
- Store cooled soup in airtight containers in the refrigerator for up to 3 days.
- Freeze portioned servings in freezer-safe containers for up to 2 months.
- Reheat gently, adding a splash of broth or cream to restore creaminess if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg