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Tasty Mushroom Soup
Tasty Mushroom Soup

Tasty Mushroom Soup
This delightful mushroom soup is rich, creamy, and bursting with flavor. Here’s how to make it:
Tasty Mushroom Soup
Source
Ingredients:
1
Servings
  • 1
    lb
     mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1
    item
     onion, chopped
  • 2
    clove
     garlic, minced
  • 960
    ml
     vegetable or chicken broth
  • 480
    ml
     heavy cream
  • 60
    ml
     dry white wine
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     butter
  • 1
    tsp
     thyme leaves
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     chopped parsley, for garnish (optional)
  • 1
    lb
     mixed mushrooms (such as cremini, shiitake, and oyster), sliced
Tasty Mushroom Soup
Instructions:
  1. In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
  2. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
  3. Toss in the sliced mushrooms and thyme leaves, cooking for 8-10 minutes until browned and softened.
  4. Pour in the white wine, letting it simmer for a couple of minutes.
  5. Add the broth, bringing the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
  6. Remove from heat and blend the soup until smooth using a blender or immersion blender.
  7. Stir in the heavy cream and season with salt and pepper to taste.
  8. Heat the soup back on the stove over medium heat until hot.
  9. Serve the soup in bowls and garnish with chopped parsley, if desired.
  10. This delightful mushroom soup is rich, creamy, and bursting with flavor. Here’s how to make it:
  11. Add the onion and garlic and sauté until softened, about 5 minutes.
  12. Add the mushrooms and thyme leaves, and cook for about 8-10 minutes, or until the mushrooms are browned and softened.
  13. Pour in the white wine and let it simmer for a couple of minutes.
  14. Add the broth, bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
  15. Remove from heat and blend the soup until smooth with a blender or immersion blender.
  16. Stir in the cream and season with salt and pepper to taste.
  17. Serve in bowls and garnish with chopped parsley, if desired.
  • 1
    lb
     mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1
    item
     onion, chopped
  • 2
    clove
     garlic, minced
  • 960
    ml
     vegetable or chicken broth
  • 480
    ml
     heavy cream
  • 60
    ml
     dry white wine
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     butter
  • 1
    tsp
     thyme leaves
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     chopped parsley, for garnish (optional)
  • 1
    lb
     mixed mushrooms (such as cremini, shiitake, and oyster), sliced
1
Servings
0

In a large pot or Dutch oven, heat the olive oil and butter over medium heat.

Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.

Toss in the sliced mushrooms and thyme leaves, cooking for 8-10 minutes until browned and softened.

Pour in the white wine, letting it simmer for a couple of minutes.

Add the broth, bringing the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.

Remove from heat and blend the soup until smooth using a blender or immersion blender.

Stir in the heavy cream and season with salt and pepper to taste.

Heat the soup back on the stove over medium heat until hot.

Serve the soup in bowls and garnish with chopped parsley, if desired.

This delightful mushroom soup is rich, creamy, and bursting with flavor. Here’s how to make it:

Add the onion and garlic and sauté until softened, about 5 minutes.

Add the mushrooms and thyme leaves, and cook for about 8-10 minutes, or until the mushrooms are browned and softened.

Pour in the white wine and let it simmer for a couple of minutes.

Add the broth, bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.

Remove from heat and blend the soup until smooth with a blender or immersion blender.

Stir in the cream and season with salt and pepper to taste.

Serve in bowls and garnish with chopped parsley, if desired.

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