Creamy Mushroom Herb Soup
A rich, velvety soup made with earthy mushrooms and fresh herbs, perfect for cozy evenings and busy days.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 ounces fresh mushrooms, sliced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Cook until the onion softens and the garlic is fragrant, about 2-3 minutes.
- Stir in the sliced mushrooms and sauté until they release their juices and become tender, about 5-7 minutes.
- Pour in the broth and add the dried thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
- Stir in the heavy cream and season with salt and pepper to taste.
- Stir in the chopped fresh parsley right before serving.
- Ladle into bowls and serve.
Notes
For variations, experiment with different mushrooms and consider adding lemon juice for brightness. Leftovers can be stored in an airtight container in the fridge for up to three days.