Quincy's Creamy Mushroom, Onion, and Gnocchi Winter Soup

Ingredients

• 2 onions (chopped)
• 4 tbsp butter
• 1 tbsp olive oil
• 1 tbsp garlic (minced)
• 8 oz mushrooms (sliced)
• parsley (amount not specified)
• rosemary (amount not specified)
• oregano (amount not specified)
• 6 tbsp all-purpose flour
• 4 cup water
• 1 tbsp vegetable bouillon
• 16 oz gnocchi (uncooked)
• salt (to taste)
• black pepper (to taste)
• 1 cup heavy cream (add before serving)

Steps

1. 1

   Heat the butter and olive oil in a large pot over medium-high heat.

2. 2

   Add the chopped onions and cook for about 2–3 minutes, until softened.

3. 3

   Add the minced garlic and cook for another 1–2 minutes.

4. 4

   Add the sliced mushrooms and cook for about 5 minutes, until softened.

5. 5

   Season the softened vegetables with parsley, rosemary, and oregano. The source does not specify quantities for the herbs.

6. 6

   Add the flour and cook for 3 minutes, stirring, until the flour is incorporated.

7. 7

   Pour in the water and add the vegetable bouillon, stirring to combine.

8. 8

   Add the uncooked gnocchi.

9. 9

   Season with salt and pepper to taste.

10. 10

    Simmer the soup for 10–15 minutes, stirring occasionally.

11. 11

    Before serving, add the heavy cream and stir it into the soup.

12. 12

    Bring the soup back to a warm temperature, then serve.

Notes

The source suggests serving the soup with warm bread or over rice. Herb quantities are not specified. The source does not provide exact quantities for salt and pepper or detailed instructions for the final rice accompaniment.

Nutrition per serving

• soup
• main
• winter
• comfort food
• vegetarian
• stovetop
• creamy
• one-pot