Cozy Mushroom Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 cups mushrooms, sliced
• 4 cups vegetable broth
• 1/2 cup heavy cream (or dairy-free alternative)
• 2 tablespoons all-purpose flour
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and garlic, sauté until softened.
3. 3 Stir in mushrooms and cook until they release their moisture.
4. 4 Sprinkle flour over mushrooms and stir to coat.
5. 5 Pour in vegetable broth, add thyme and bay leaf, then bring to a simmer.
6. 6 Simmer for 20 minutes to let flavors meld.
7. 7 Remove bay leaf and use an immersion blender to puree soup until smooth.
8. 8 Stir in heavy cream and season with salt and pepper to taste.
9. 9 Garnish with fresh parsley before serving.

Nutrition

Tips

• For an extra creamy texture, add a splash of cream at the end.
• Use a mix of mushroom varieties for deeper flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with crusty bread or a side salad.
• Perfect with a sprinkle of grated Parmesan for non-vegans.

FAQ