Description
This creamy mushroom soup is a delicious, warm bowl of comfort perfect for chilly days. Easy to make, it combines baby bella mushrooms, rich cream, and aromatic herbs for a flavor experience that warms the soul.
Ingredients
Scale
- 4 tbsp butter
- 1 medium onion, chopped
- 1 potato, peeled and diced
- 1 lb baby bella mushrooms, sliced
- 1 clove of garlic, minced
- ¼ cup dry white wine
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh thyme, for garnish
Instructions
- Melt butter over medium heat in a large pot.
- Sauté chopped onion and diced potato until soft.
- Add sliced mushrooms and cook until tender and browned.
- Stir in minced garlic and cook for an additional minute.
- Deglaze pot with white wine, scraping browned bits.
- Add broth and heavy cream, bring to a boil, then simmer.
- Blend the soup until smooth using an immersion blender.
- Garnish and serve with sautéed mushroom slices and thyme.
Notes
For a lighter soup, substitute heavy cream with half-and-half or coconut cream.
Leftovers can be stored in the fridge for 4 days or frozen for up to 3 months.
Adjust seasoning before serving for best flavor balance.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg