Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 pound mushrooms sliced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the onions and garlic, sauté until translucent.
- Add the mushrooms and cook until they are browned.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in the heavy cream and thyme, and cook for an additional 5 minutes.
- Season with salt and pepper before serving.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg