Creamy Autumn Mushroom Soup
A rich and comforting mushroom soup perfect for cozy autumn days, featuring a creamy texture and fresh herbs.
Ingredients
Main ingredients
- 500 g mixed mushrooms (such as cremini, shiitake, and button), sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 4 cups vegetable broth
- 1 medium potato, peeled and cubed
- 1 cup heavy cream or coconut cream (for vegan option)
- to taste salt and pepper salt and pepper
- for garnish fresh parsley fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion for 4-5 minutes until translucent, then add garlic and thyme, cooking for 1 minute.
- Add mushrooms and cook 8-10 minutes until golden and moisture is released.
- Add potato and vegetable broth, bring to boil, then simmer 15-20 minutes until potatoes are tender.
- Puree the soup until smooth, then stir in cream, season with salt and pepper, and heat for 5 minutes.
Notes
For a vegan version, use coconut cream and ensure broth is vegetable-based.