Creamy Mushroom Soup Bowl (Print Version)
# Ingredients:
→ For the Soup
01 -
500g fresh mushrooms (button or cremini)
02 -
1 medium onion, finely diced
03 -
2 cloves garlic, minced
04 -
3 tablespoons unsalted butter
05 -
1 tablespoon olive oil
06 -
4 cups veggie broth
07 -
1 cup heavy cream (or milk for a lighter option)
08 -
Salt and pepper to taste
09 -
Fresh thyme (optional)
# Instructions:
01 -
Wash and slice your mushrooms. Dice the onion and mince the garlic.
02 -
Warm butter and olive oil in a big pot over medium heat. Toss in diced onion and garlic, cooking them for 2-3 minutes until soft and fragrant.
03 -
Throw sliced mushrooms into the pot. Cook for 5-7 minutes until they soften and release their juices.
04 -
Add veggie broth and stir everything together. Let the soup bubble gently for 15-20 minutes so flavors can blend.
05 -
Want smooth soup? Use a stick blender right in the pot or pour soup into a regular blender. Skip this step if you like chunky texture.
06 -
Stir in the heavy cream (or milk if you want something lighter) and cook another 5 minutes until hot. Add salt and pepper however you like it.
07 -
Pour soup into bowls and top with fresh thyme or extra sautéed mushrooms for some crunch. Enjoy while it's hot!