Creamy Mushroom Soup (Print Version)
# Ingredients:
→ Mushroom Base
01 -
1 lb (450g) fresh mushrooms, sliced
02 -
1 medium onion, finely chopped
03 -
2 cloves garlic, minced
04 -
2 tablespoons olive oil
→ Liquid Components
05 -
4 cups (1L) vegetable or chicken broth
06 -
1 cup (240ml) heavy cream
→ Seasoning
07 -
Salt and freshly ground black pepper to taste
08 -
Fresh thyme or parsley, chopped, for garnish
# Instructions:
01 -
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
02 -
Add the sliced mushrooms to the pot and continue to cook until they are soft and golden brown, about 7-10 minutes.
03 -
Pour in the broth and bring the mixture to a boil. Reduce heat and simmer for 15 minutes.
04 -
Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend only half of the soup.
05 -
Stir in the heavy cream and season with salt and pepper. Heat through before serving.
06 -
Garnish with fresh thyme or parsley before serving.
# Notes:
01 -
This soup pairs wonderfully with low-carb bread for a complete meal.