Indulge in a warm bowl of creamy mushroom soup, where earthy mushrooms meet sautéed onions and garlic for a rich, savory flavor. This velvety soup is blended to perfection and finished with a touch of heavy cream, creating a comforting and satisfying dish. Perfect as a starter or a cosy meal, it’s garnished with fresh parsley for a pop of colour. Enjoy the warmth and depth of this classic favourite!

Ingredients

• 1 lb (450g) mushrooms, sliced (button or cremini)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups (1 liter) vegetable or chicken broth
• 1 cup (240ml) heavy cream or coconut cream
• 2 tbsp olive oil or butter
• 1 tsp thyme (dried or fresh)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Sauté Vegetables: In a large pot, heat olive oil or butter over medium heat. Add the diced onion and garlic, and sauté until soft (about 5 minutes).
2. Cook Mushrooms: Add the sliced mushrooms to the pot. Cook for about 10 minutes until they release their moisture and become tender.
3. Add Broth and Thyme: Pour in the broth and add the thyme. Bring to a simmer and cook for 10 more minutes.
4. Blend: Use an immersion blender to purée the soup until smooth (or transfer in batches to a regular blender).
5. Stir in Cream: Return the blended soup to the pot. Stir in the heavy cream and heat through. Season with salt and pepper to taste.
6. Serve: Ladle into bowls and garnish with fresh parsley if desired.

Enjoy your creamy mushroom soup!