Mushroom Soup
A creamy soup of sautéed mushrooms, onion, and garlic simmered in vegetable broth. Finished with cream and fresh herbs, it develops deep umami flavor through slow cooking.
Ingredients
Method
Clean mushrooms with a damp cloth or soft brush; slice into quarter-inch pieces. Dice onion and mince garlic.
Heat olive oil and butter in a large pot over medium-high heat. Add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant. Stir in sliced mushrooms.
Sauté mushrooms for 8–10 minutes, stirring occasionally, until they release their liquid and begin to brown. This develops depth of flavor.
Pour in vegetable broth and bring to a simmer. Reduce heat to medium-low and simmer uncovered for 15 minutes.
Remove from heat and stir in heavy cream. Taste and adjust seasoning with salt and black pepper.
Ladle soup into bowls and garnish with fresh chopped parsley. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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