Mushroom Soup
A creamy, earthy mushroom soup topped with crunchy croutons, fresh cilantro, and a squeeze of lemon. Simple to make and perfect for a cozy dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 chopped onion and cook until soft and translucent, about 5 minutes.
Step 2
Add the 1 lb sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.
Step 3
Pour in the 4 cups vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to blend flavors.
Step 4
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth.
Step 5
Stir in the 0.5 cup heavy cream and heat through for 2 minutes. Season with salt and pepper to taste.
Step 6
Ladle the soup into bowls. Top each with croutons and a sprinkle of cilantro, and serve with a lemon wedge for squeezing.
Tools you’ll need
- large pot
- immersion blender or regular blender
- ladle
- knife and cutting board
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