Mushroom cream soup
This velvety and fragrant mushroom cream soup is the perfect choice for a comforting lunch or light dinner. Rich earthy mushrooms blend seamlessly with delicate cream, garlic, and fresh thyme. For the smoothest texture, blend thoroughly at high speed and garnish with thinly sliced sautéed mushrooms.
Ingredients
- Garlic3 cloves
- Olive Oil1 tbsp
- Vegetable Broth600 ml
- Cream 20%150 ml
- Fresh Thyme3 pieces
- Salt1 tsp
- Black Pepper½ tsp
Instructions
6 steps- 1
Wipe the mushrooms clean and slice them thinly. Finely dice the onion and mince the garlic.
10 min
- 2
Melt the butter with olive oil in a heavy-bottomed pot over medium heat. Add the onion and sauté for 4-5 minutes until translucent.
5 min
- 3
Add the sliced mushrooms, garlic, and thyme leaves. Sauté over medium-high heat for 8-10 minutes until mushrooms release liquid and begin to brown.
10 min
- 4
Pour in the hot vegetable broth, season with salt and pepper. Bring to a boil, reduce the heat, and simmer gently for 10 minutes.
10 min
100°C
- 5
Remove from heat, reserve a few sautéed mushroom slices for garnish, and blend the remaining soup with an immersion blender until completely smooth.
3 min
- 6
Pour in the cream, stir well, and return to low heat for another 2-3 minutes to warm through without boiling. Serve hot.
3 min
85°C
Nutrition
1 serving ≈ 427 g
Nutrition values are estimates. - means data is unavailable.
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