Creamy Mushroom Soup

Ingredients

• 1 cup (25g) dried mushrooms 1 cup (25g) dried mushrooms
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 4g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, soak the dried mushrooms in warm water for 30 minutes until they become soft. Drain and rinse them thoroughly.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the rehydrated mushrooms to the pot and cook for a few minutes, stirring occasionally.
4. 4.
   Pour in the vegetable broth and add the dried thyme, dried parsley, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
5. 5.
   Remove the bay leaf from the pot. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until it is warmed through.
7. 7.
   Taste and adjust the seasoning if needed. Serve hot and enjoy!

Treat your ingredients with care...

• Dried mushrooms — Make sure to thoroughly rinse the rehydrated mushrooms to remove any grit or dirt before using them in the soup.

Tips & Tricks

• For a richer flavor, you can sauté the mushrooms in butter instead of olive oil.
• Garnish the soup with a drizzle of truffle oil or a sprinkle of fresh herbs for an extra touch of elegance.
• If you prefer a lighter version, you can substitute half of the heavy cream with milk or vegetable broth.
• Serve the soup with crusty bread or croutons for added texture.

Serving advice

Serve the creamy mushroom soup hot in individual bowls. Accompany it with a side of freshly baked bread or a simple green salad for a complete and satisfying meal.

Presentation advice

To elevate the presentation of the soup, garnish each bowl with a sprig of fresh parsley or a sprinkle of chopped chives. Serve it in elegant soup bowls or mugs for a touch of sophistication.