Description
A creamy and flavorful homemade cream of mushroom soup that is perfect for any occasion.
Ingredients
Scale
- 1 pound fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and garlic, sauté until translucent.
- Add the sliced mushrooms and cook until they are soft.
- Stir in the flour and cook for 1-2 minutes.
- Gradually add the vegetable broth, stirring constantly to avoid lumps.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the heavy cream and season with salt and pepper.
- Blend the soup until smooth using an immersion blender or regular blender.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Feel free to add other herbs like thyme or rosemary for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg