Cook the Aromatics:
Add the diced onions and cook until softened, about 5 minutes. Stir in the minced garlic and thyme, and cook for another 1-2 minutes until fragrant.
Add the Broth:
Pour in the chicken or vegetable broth. Bring the mixture to a simmer, and cook for about 15 minutes to allow the flavors to meld.
Blend or Leave Chunky:
For a smoother texture, you can blend part or all of the soup using an immersion blender. If you prefer a chunkier texture, skip this step.
Add the Cream:
Stir in the heavy cream and let the soup simmer for another 5-10 minutes until it thickens slightly. Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with fresh dill or parsley. Enjoy it hot!
Approximate Nutritional Information (per serving, 6 servings):
Calories: ~250-300 kcal
Protein: ~5-7g
Fat: ~22-26g
Carbohydrates: ~10-12g
Fiber: ~2-3g
Sugar: ~5g
Sodium: ~600-800mg (depending on the broth used)
Cholesterol: ~70-90mg
This creamy mushroom soup is rich, flavorful, and packed with earthy goodness from the mushrooms. It’s a cozy, satisfying dish perfect for any season!