A delicious and creamy soup made with fresh mushrooms, perfect for a cozy night in.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion large, diced
- 500 g mushrooms sliced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- to taste Salt and pepper
- 2 tbsp parsley chopped, fresh
Instructions
- Heat the olive oil and butter in a large pot over medium heat.
- Add the diced onion and cook until it becomes translucent, about 5 minutes.
- Add the sliced mushrooms and minced garlic to the pot. Cook until the mushrooms are browned and have released their moisture, about 10 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.
- Stir in the heavy cream and let it simmer for another 5 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with freshly chopped parsley and sliced mushrooms.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 700mgPotassium: 250mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg