Creamy Mushroom Soup

Ingredients

• 500 g mushrooms (cleaned and sliced)
• 1 onion (finely diced)
• 2 cloves garlic (minced)
• 2 tbsp butter (for sautéing)
• 750 ml vegetable broth
• 200 ml heavy cream (heavy cream)
• salt (to taste)
• black pepper (to taste)
• 1 handful fresh parsley (chopped, for garnish)

Steps

1. 1

   Clean the mushrooms and cut them into thin slices. Finely dice the onion and mince the garlic cloves.

2. 2

   In a large pot, melt the butter over medium heat. Add the diced onions and sauté until translucent.

3. 3

   Add the sliced mushrooms to the pot and sauté until they have released their moisture and turned golden brown.

4. 4

   Stir in the minced garlic and cook for another minute until fragrant.

5. 5

   Pour in the vegetable broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for about 10-15 minutes.

6. 6

   Stir in the heavy cream. For a smoother consistency, use an immersion blender to partially or fully blend the soup to your liking.

7. 7

   Season the soup with salt and black pepper to taste.

8. 8

   Serve hot, garnished with freshly chopped parsley.

Notes

For a deeper flavor, you can add a splash of white wine before adding the broth. If you prefer a thicker soup, you can whisk in a small amount of flour with the butter before adding the liquid.

Nutrition per serving

• soup
• mushroom
• vegetarian
• creamy
• dinner
• lunch
• German