Description
A warm and comforting creamy mushroom herb soup that is quick, easy, and budget-friendly.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 500g mushrooms, sliced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh herbs for garnishing
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until soft and translucent.
- Add sliced mushrooms to the pot and cook until they release their juices and turn golden brown, stirring occasionally.
- Pour in vegetable broth and bring to a gentle simmer. Stir in heavy cream, dried thyme, and rosemary. Season with salt and pepper to taste.
- For a smoother consistency, use a high-speed blender to blend the soup until velvety smooth.
- Return the blended soup to the pot, reheat gently if needed, and serve hot, garnished with fresh herbs.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 4g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg