- Sauté the Aromatics
Melt 2 tbsp butter in a large pot over medium heat. Add 1 diced onion et 2 minced garlic cloves, sauté until softened and translucent, about 3–4 minutes.
- Cook the Mushrooms
Add 500 g sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until golden brown and most of the moisture has evaporated.
- Simmer the Soup
Pour in 3 cups chicken broth, season with salt and black pepper, and bring to a gentle simmer. Cook for 15 minutes to develop deep flavor.
- Blend Until Smooth
Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. Alternatively, transfer in batches to a countertop blender.
- Add the Cream
Incorporer 1 cup heavy cream and simmer gently for 5 more minutes. Taste and adjust seasoning as needed.
- Serve
Ladle into bowls and garnish with fresh parsley and a swirl of cream. Serve hot with crusty bread.
- Calories :280 kcal%14%
- Protéine:7 g%14%
- Glucides :18 g%7%
- Graisse:20 g%29%
- Sucre:5 g%6%
- Sel:0.8 g%13%
- Énergie:1176 kJ%14%
A rich and velvety creamy mushroom soup that warms you from the inside out — perfect for cozy evenings.
