Mushroom Soup Recipe

Inspired by Meddys

Time30m

Serves4

Sautéed mushrooms, parsley and onions blended with heavy cream. It is vegetarian.

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Ingredients

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Method

Cooking Instructions

Prepare the Ingredients

Clean and slice the mushrooms, chop the onion, and finely chop the parsley.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the sliced mushrooms and cook until they are browned and have released their moisture, about 8-10 minutes.

Add Broth and Simmer

Pour in the vegetable broth and bring to a simmer. Cook for an additional 10 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it to a blender in batches.

Stir in Cream and Season

Return the blended soup to the pot, stir in the heavy cream, and season with salt and black pepper to taste. Heat through but do not boil.

Garnish and Serve

Ladle the soup into bowls and garnish with fresh parsley before serving.