Description
This Cream of Mushroom Soup delights with its rich, savory flavor and creamy texture. Made with simple ingredients like mushrooms, onion, and cream, it’s perfect for a comforting quick dinner or a healthy meal option.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion , diced
- 2 garlic cloves , crushed
- 1 lb white mushrooms , 450g
- 1 tbsp potato starch , (or cornstarch or arrowroot)
- 3 cups chicken broth , 750mls
- 1/2 oz dried porcini mushrooms
- 1/4 tsp freshly ground nutmeg
- 1 cup heavy cream , (or full fat canned coconut milk)
- salt , to taste
- freshly ground black pepper , to taste
- fresh parsley , optional
Instructions
- Heat olive oil in a large pan over low to medium heat.
- Add diced onion and crushed garlic, cooking for about 5 minutes until softened but not browned, stirring occasionally.
- Reserve a few sliced mushrooms for garnish, cooking them separately in a skillet over medium heat until fully cooked, then set aside.
- Add the remaining mushrooms to the pan and cook for 2–3 minutes until they begin to soften.
- Remove the pan from heat and stir in the potato starch until evenly combined.
- Add chicken broth, dried porcini mushrooms, and nutmeg, bringing to a simmer. Cover and cook over low to medium heat for 20 minutes.
- Remove from heat and blend with an immersion blender until smooth.
- Stir in heavy cream or coconut milk, then taste and add salt and freshly ground black pepper as desired.
- Garnish with the cooked sliced mushrooms and finely chopped parsley, if using.
Notes
For a vegetarian option, use vegetable broth instead of chicken broth.
Adjust the consistency by adding more broth for a thinner soup or reducing the broth for a thicker soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 4g
- Sodium: 790mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg