Ingredients
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500g (about 1 pound) (you can use a variety such as button, cremini, or wild mushrooms) Fresh mushrooms
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1, finely chopped Onion
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2 cloves, minced Garlic
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4 cups Vegetable or chicken broth
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1 cup (you can substitute with half-and-half or milk for a lighter version) Heavy cream
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2 tablespoons Butter or olive oil
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Salt and pepper to taste
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for garnish Fresh thyme or parsley
Directions
- Clean the mushrooms thoroughly and slice them into thin pieces. Set aside.
- In a large pot, melt the butter over medium heat. If you prefer, you can also use olive oil.
- Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the pot and cook until they release their moisture and become tender, about 8-10 minutes.
- Pour in the vegetable or chicken broth and bring the mixture to a simmer. Allow it to cook for about 15-20 minutes to let the flavors meld together.
- Using an immersion blender or transferring the mixture to a blender in batches, puree the soup until smooth. Be careful when blending hot liquids.
- Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Let the soup simmer gently for another 5-10 minutes, allowing the flavors to blend.
- Once done, serve the mushroom soup hot, garnished with fresh thyme or parsley if desired.
Enjoy your delicious homemade mushroom soup!
