Ingredients
Scale
- 1 lb fresh mushrooms (button and cremini)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onions and minced garlic until fragrant and translucent, about 5 minutes.
- Add fresh mushrooms and sauté for another 8 minutes until golden brown.
- Pour in vegetable broth, bring to a gentle simmer, and let meld for about 15 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Return the soup to low heat, stir in heavy cream and thyme, warming for another 5 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with olive oil or fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 58mg