Ingredients
Scale
- 2 tablespoons butter
- 1 small onion (diced)
- 1 tablespoon olive oil
- 1 lb mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme leaves
- 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 butter and olive oil over medium heat. Sauté onion until translucent, then add garlic until fragrant.
- Stir in sliced mushrooms and thyme; cook until softened.
- Pour in broth and simmer for about 20 minutes.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Return to low heat, stir in heavy cream, season with salt and pepper, then serve garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg