Creamy Mushroom Soup

Ingredients:

1 ½ lbs mushrooms (cremini, button, or a mix), sliced

1 large onion, diced

4 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream

2 tbsp butter

2 tbsp olive oil

1 tsp thyme (fresh or dried)

Salt and freshly ground black pepper, to taste

Fresh dill or parsley, for garnish

Instructions:

Sauté the Mushrooms:

Heat the butter and olive oil in a large pot over medium heat. Add the mushrooms and sauté for about 8-10 minutes until they release their moisture and start to brown.

Cook the Aromatics:

Add the diced onions and cook until softened, about 5 minutes. Stir in the minced garlic and thyme, and cook for another 1-2 minutes until fragrant.

Add the Broth:

Pour in the chicken or vegetable broth. Bring the mixture to a simmer, and cook for about 15 minutes to allow the flavors to meld.

Blend or Leave Chunky:

For a smoother texture, you can blend part or all of the soup using an immersion blender. If you prefer a chunkier texture, skip this step.

Add the Cream:

Stir in the heavy cream and let the soup simmer for another 5-10 minutes until it thickens slightly. Season with salt and pepper to taste.

Serve:

Ladle the soup into bowls and garnish with fresh dill or parsley. Enjoy it hot!

Approximate Nutritional Information (per serving, 6 servings):

Calories: ~250-300 kcal

Protein: ~5-7g

Fat: ~22-26g

Carbohydrates: ~10-12g

Fiber: ~2-3g

Sugar: ~5g

Sodium: ~600-800mg (depending on the broth used)

Cholesterol: ~70-90mg

This creamy mushroom soup is rich, flavorful, and packed with earthy goodness from the mushrooms. It’s a cozy, satisfying dish perfect for any season!