MUDHROOM SOUP FOR WINTER

MUSHROOM SOUP




Creamy Mushroom Soup Recipe
Ingredients:
- 1 pound (450g) fresh mushrooms (such as cremini or button), sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240ml) heavy cream (or coconut milk for a dairy-free option)
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)

Instructions:
1. Sauté Vegetables:
- In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent.
2. Cook Mushrooms:
- Add the sliced mushrooms to the pot and cook for about 5–7 minutes, until they are softened and have released their moisture.
3. Add Broth and Seasoning:
- Pour in the vegetable or chicken broth, and add the dried thyme. Bring to a simmer and cook for about 15 minutes to allow the flavors to meld.
4. Blend the Soup (Optional):
- For a creamy texture, you can use an immersion blender to blend the soup to your desired consistency. You can also transfer it in batches to a countertop blender. If you prefer a chunkier soup, skip this step.
5. Add Cream:
- Return the soup to the pot (if you used a countertop blender) and stir in the heavy cream or coconut milk. Heat through but do not boil. Adjust salt and pepper to taste.
6. Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Enjoy hot with crusty bread!

Tips:
- For extra flavor, you can add a splash of white wine after sautéing the mushrooms and let it reduce for a minute before adding the broth.
- Experiment with different types of mushrooms for varied flavor and texture.
Enjoy your homemade mushroom soup!


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