Description
A velvety, farmhouse-style mushroom soup infused with rosemary and tender vegetables.
Ingredients
- Cremini mushrooms (sliced)
- Heavy cream
- Vegetable or chicken broth
- Fresh rosemary
- Butter
- Olive oil
- Onion (diced)
- Carrots (diced)
- Garlic (minced)
- Fresh parsley
- Salt & black pepper
- Dried thyme
Instructions
- In a Dutch oven, heat butter and olive oil over medium heat. Add diced onion and carrots; sauté until softened (5–7 minutes).
- Stir in garlic and sliced mushrooms. Cook until mushrooms release moisture and turn golden brown.
- Season with salt, pepper, dried thyme, and add a fresh rosemary sprig.
- Pour in broth and bring to a gentle simmer. Cook 10–15 minutes to develop flavor.
- Lower heat and stir in heavy cream. Simmer another 5 minutes until slightly thickened.
- Remove rosemary sprig, adjust seasoning, and garnish with chopped parsley before serving.
Notes
- For a vegan version, substitute heavy cream with coconut cream and use vegetable broth.
- Feel free to add other vegetables like celery or potatoes for added texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg