Description
This creamy mushroom soup is a delicious and easy to make dish. It’s made with white button mushrooms, chicken broth, and half-and-half. It’s the perfect meal for a cold winter day or an elegant dinner party. The best part is that it only takes a few minutes to prepare, and you can adjust the seasonings to your own taste.
Ingredients
Scale
- 4 tablespoons butter
- 1 onion, finely chopped
- 1 pound mushrooms, sliced
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
EQUIPMENT
- A large pot or Dutch oven with a lid
- A cutting board and sharp knife
- A measuring cup
- A ladle
- An immersion blender or a regular blender
- bowls
Instructions
- Step 1 :Melt the butter in a large pot over medium heat. Add the onions and sauté for 2-3 minutes, or until softened.
- Step 2: Increase the heat to high, add the mushrooms and garlic, and cook for another 2-3 minutes, or until the mushrooms are tender.
- Step 3: Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
- Step 4: Remove the pot from the heat and let it cool slightly. Using an immersion blender or a regular blender, blend the soup until smooth.
- Step 5: Return the pot to the heat, add the cream, and bring the soup back to a simmer. Season with salt and pepper to taste.
- Step 6: Serve the soup in bowls and garnish with chopped parsley, if desired.
Notes
- You could use other cream like sour cream, or mascarpone cream
- You could also add some thickeners like cornstarch, or roux to make it more creamy.
- For a vegetarian version, substitute the chicken broth with vegetable broth and butter with margarine or oil.
- You could add other vegetables such as carrots, celery, or potatoes, sautéed along with the onions.
- for a extra flavour you could add some herbs like thyme, rosemary or any herbs you like
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: breakfast/recipe
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 251kcal
- Sugar: 6g
- Sodium: 583mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 191g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 29g
Keywords: CREAMY MUSHROOM SOUP RECIPE