Ingredients
Scale
- 1 lb fresh mushrooms (cremini or button), sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tbsp butter
- 1 cup heavy cream (or half-and-half)
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
- 1 tsp fresh thyme or parsley, chopped
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic; sauté until softened and fragrant (about 5 minutes).
- Stir in the sliced mushrooms and cook until they shrink and release moisture (7-10 minutes).
- Pour in the broth and bring to a gentle simmer, stirring occasionally.
- Lower heat and stir in the heavy cream until well combined, allowing it to turn a lovely beige color.
- Season with salt, pepper, and fresh herbs to taste.
- For a silky smooth texture, blend the soup using an immersion blender or transfer to a traditional blender carefully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg