Cream of Mushroom Soup
A smooth, creamy soup built on sautéed mushrooms, aromatics, and broth, finished with heavy cream. Blended until velvety and served hot.
Ingredients
Method
Clean and slice mushrooms into 1/4-inch pieces. Dice the onion and celery into 1/4-inch pieces. Mince the garlic.
Melt butter in a large pot over medium-high heat. Add mushrooms in batches; sauté until golden and most of the liquid has evaporated, about 8–10 minutes. Remove and set aside.
In the same pot, add onion, celery, and garlic; sauté over medium heat until softened, about 5 minutes.
Return the cooked mushrooms to the pot. Pour in the vegetable broth and add the thyme. Bring to a simmer and cook for 10 minutes.
Remove the pot from heat. Using an immersion blender, blend the soup until smooth, or transfer in batches to a stand blender and puree until velvety.
Stir in the heavy cream and adjust seasoning with salt and black pepper. Heat through on low without boiling.
Ladle into bowls and garnish with grated Parmesan and fresh parsley if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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