Mushroom Soup

Mushroom Soup

Mushroom soup is a rich and creamy dish. This comforting soup is often made with fresh mushrooms, including button, cremini, or portobello, which give it a deep, savory taste. Mushroom soup can be served as a light starter or a hearty main course, especially with crusty bread.

Ingredients:

• 2 tbsp olive oil or butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 lb (450 g) fresh mushrooms (button, cremini, or a mix), sliced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream (or milk for a lighter version)
• 1/2 cup dry white wine (optional)
• 1 tsp fresh thyme or 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: Croutons or crusty bread for serving

Instructions:

1. Sauté the vegetables: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Add the garlic and cook for another minute.
2. Cook the mushrooms: Add the sliced mushrooms to the pot and cook for about 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown. If using, pour in the white wine and cook until reduced by half.
3. Add broth and simmer: Pour in the vegetable or chicken broth and add the thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
4. Blend the soup: Using an immersion blender, blend the soup until smooth, or transfer it in batches to a blender. Blend until you reach your desired consistency (you can leave it chunky if you prefer texture).
5. Add the cream: Stir in the heavy cream and let the soup heat through for a few minutes. Taste and adjust the seasoning with salt and pepper.
6. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with croutons or crusty bread for dipping.

Enjoy this warm and creamy mushroom soup as a delicious and nourishing meal!