Description
A comforting and hearty soup featuring tender mushrooms and a medley of fresh vegetables in a rich, creamy broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cups vegetable broth
- 1 cup milk (or half-and-half for richer soup)
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add mushrooms, carrots, and celery. Cook until vegetables are slightly tender, about 8-10 minutes.
- Pour in vegetable broth and add thyme. Bring to a simmer.
- Reduce heat and simmer for 15 minutes, or until vegetables are fully tender.
- Stir in milk. Heat gently until warmed through, do not boil.
- Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with fresh parsley.
Notes
- For a thicker soup, you can add 2 tablespoons of all-purpose flour with the vegetables in step 4 and cook for 1 minute before adding the broth.
- You can use a variety of mushrooms like shiitake, oyster, or button mushrooms.
- Feel free to add other vegetables like potatoes, peas, or spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Creamy Mushroom and Vegetable Soup, mushroom soup, vegetable soup, creamy soup, vegetarian soup, hearty soup, comfort food