Creamy Mushroom Herb Soup
This Creamy Mushroom Herb Soup is simple, smooth, and packed with flavor, perfect for warming up on cold nights.
Ingredients
Main Ingredients
- 400 g mushrooms, sliced Use cremini or button mushrooms for best flavor.
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk For a dairy-free option, use coconut milk.
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Cooking
- Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until soft.
- Add sliced mushrooms and cook until they release their juices.
- Stir in thyme, salt, and pepper.
- Pour in the vegetable broth and bring to a simmer. Cook for about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream (or coconut milk) and heat through.
- Serve warm, garnished with fresh parsley.
Notes
Cool the soup to room temperature before storing. Store in an airtight container in the fridge for up to 3 days or freeze in portions for up to 2 months. Thaw in the fridge and reheat gently on the stove. For a richer taste, add roasted garlic or a splash of white wine before adding the broth.