Description
A comforting and creamy soup that wraps you in warmth and nostalgia, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 2 large potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Toss in the sliced mushrooms, stirring until they release their juices and become tender, around 8-10 minutes.
- Add the diced potatoes, stirring for another minute before pouring in the broth. Bring to a gentle boil.
- Reduce heat to low, cover the pot, and let simmer until the potatoes are fork-tender, about 15 minutes.
- Using an immersion blender, puree the soup until smooth and creamy.
- Return the soup to low heat, then slowly add the heavy cream while stirring. Season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Notes
This soup can be easily customized with different toppings or seasonings. It pairs well with crusty bread and salads.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
Keywords: soup, mushroom, potato, comfort food, vegetarian, creamy