INGREDIENTS:1 ½ lbs mushrooms (cremini, button, or a mix), sliced1 large onion, diced4 cloves garlic, minced4 cups chicken or vegetable broth1 cup heavy cream2 tbsp butter2 tbsp olive oil1 tsp thyme (fresh or dried)Salt and freshly ground black pepper, to tasteFresh dill or parsley, for garnishINSTRUCTIONS:Sauté the Mushrooms:Heat the butter and olive oil in a large pot over medium heat. Add the mushrooms and sauté for about 8-10 minutes until they release their moisture and start to brown.Cook the Aromatics:Add the diced onions and cook until softened, about 5 minutes. Stir in the minced garlic and thyme, and cook for another 1-2 minutes until fragrant.Add the Broth:Pour in the chicken or vegetable broth. Bring the mixture to a simmer, and cook for about 15 minutes to allow the flavors to meld.Blend or Leave Chunky:For a smoother texture, you can blend part or all of the soup using an immersion blender. If you prefer a chunkier texture, skip this step.Add the Cream:Stir in the heavy cream and let the soup simmer for another 5-10 minutes until it thickens slightly. Season with salt and pepper to taste.Serve:Ladle the soup into bowls and garnish with fresh dill or parsley. Enjoy it hot!Approximate Nutritional Information (per serving, 6 servings):Calories: ~250-300 kcalProtein: ~5-7gFat: ~22-26gCarbohydrates: ~10-12gFiber: ~2-3gSugar: ~5gSodium: ~600-800mg (depending on the broth used)Cholesterol: ~70-90mgThis creamy mushroom soup is rich, flavorful, and packed with earthy goodness from the mushrooms. It’s a cozy, satisfying dish perfect for any season!
Creamy Mushroom Soup
