Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound mixed mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
- Add chopped onion and cook until translucent, about 3-5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in vegetable broth and bring to a simmer. Reduce heat and cook for 15 minutes.
- Remove half of the soup and blend until smooth. Return blended soup to the pot.
- Stir in heavy cream and fresh parsley. Season with salt and black pepper to taste.
- Serve hot and enjoy.
Notes
- For a richer flavor, use a mix of wild and cultivated mushrooms.
- You can adjust the consistency of the soup by adding more or less broth.
- Garnish with extra fresh parsley or a drizzle of truffle oil for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg