Ingredients
Method
- In a large pot over medium heat, add olive oil or butter. Sauté chopped onions and minced garlic until translucent.
- Add sliced mushrooms and cook until browned and moisture is released (about 5-7 minutes).
- Pour in vegetable broth, bring to a gentle boil, then reduce heat to simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender or standard blender (in batches if needed).
- Return blended soup to low heat, stir in heavy cream gradually, adjusting seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley or chives.
Nutrition
Notes
Clean mushrooms gently with a damp cloth to remove dirt without soaking them.
Experiment with different mushroom varieties like shiitake or portobello for unique flavors.
Store leftovers in an airtight container in the refrigerator for up to four days; reheat gently.