<< All Recipes

Mushroom Soup


- 1 pound of mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish


1. In a large pot, sauté the onions and garlic in some olive oil until softened.
2. Add the sliced mushrooms and cook until they release their liquid and start to brown.
3. Pour in the vegetable broth and bring to a simmer. Let it cook for about 15-20 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley.

More recipes