Recipe Instructions:
Ingredients:
• 1 tablespoon butter or ghee
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound mushrooms, sliced (cremini, portobello, or a mix)
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream (or coconut milk/cashew cream for vegan)
• Salt and pepper to taste
Instructions:
1. Melt butter or ghee in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute, until fragrant.
3. Increase heat slightly and add the sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for 10-15 minutes, or until the mushrooms are tender.
6. Remove the pot from the heat and let the soup cool slightly.
7. Using an immersion blender or a regular blender, puree the soup until smooth. Adjust consistency with more broth or cream as desired.
8. Return the soup to the pot and stir in the heavy cream (or your chosen substitute). Season with salt and pepper to taste.
9. Heat through for another minute or two.
Tips:
• For a richer flavor, you can roast the mushrooms in the oven before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 10-15 minutes.
• For extra creaminess, add a tablespoon of cream cheese or grated parmesan cheese along with the cream.
• To make it vegan, use vegetable broth and vegan butter or ghee.
