Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 500 grams fresh mushrooms, sliced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil and butter in a pot, sauté onions until translucent, then add garlic and cook for 1 minute.
- Add sliced mushrooms and cook until golden brown, about 7-10 minutes.
- Pour in the broth, bring to a boil, then simmer for 15 minutes.
- Remove from heat, let cool slightly, then blend until smooth.
- Stir in heavy cream, season with salt and pepper, and heat gently before serving.
Notes
- Feel free to substitute coconut cream for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg