Tsukumo Yoru
Tsukumo Yoru
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Mushroom Soup with Cream
Creamy Wild Mushroom Soup with Herbs
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound (450g) mixed mushrooms (cremini, button, shiitake), sliced
1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
1/4 cup dry white wine (optional)
4 cups vegetable or chicken broth
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
Fresh parsley, for garnish
Crusty bread, for serving
Directions:
In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
Stir in garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their juices and become golden.
If using wine, pour it in and let it simmer for 2–3 minutes until slightly reduced.
Pour in the broth and bring the soup to a gentle boil. Reduce heat and simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth (or blend in batches for a silky texture).
Stir in the cream, season with salt and pepper, and heat gently for another 3–4 minutes without boiling.
Serve hot, garnished with fresh parsley and slices of crusty bread on the side.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 270 kcal | Servings: 4 servings
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Creamy, dreamy, and packed with mushroom magic! This homemade mushroom soup with cream is a comfort food classic you'll keep coming back to.Mushroom Soup with Cream Creamy Wild Mushroom Soup with Herbs Ingredients: 2 tablespoons butter 1 tablespoon olive oil 1 onion, finely chopped 2 cloves garlic, minced 1 pound (450g) mixed mushrooms (cremini, button, shiitake), sliced 1 teaspoon fresh thyme leaves (or 1/2 tsp dried) 1/4 cup dry white wine (optional) 4 cups vegetable or chicken broth 1/2 cup heavy cream Salt and freshly ground black pepper, to taste Fresh parsley, for garnish Crusty bread, for serving Directions: In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for 1 minute until fragrant. Add the sliced mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their juices and become golden. If using wine, pour it in and let it simmer for 2–3 minutes until slightly reduced. Pour in the broth and bring the soup to a gentle boil. Reduce heat and simmer for 15 minutes. Use an immersion blender to puree the soup until smooth (or blend in batches for a silky texture). Stir in the cream, season with salt and pepper, and heat gently for another 3–4 minutes without boiling. Serve hot, garnished with fresh parsley and slices of crusty bread on the side. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 270 kcal | Servings: 4 servings #creamsoup #mushroomlovers #homemadesoup #wildmushroom #comfortinabowl #vegetarianmeals #easyrecipes #fallrecipes #heartyfoods #soupseason #garlicandthyme #creamycomfort #souplove #mushroomsoup #onepotmeal #autumnflavors #easydinners #cozykitchen #richandcreamy #comfortcuisine Creamy, dreamy, and packed with mushroom magic! This homemade mushroom soup with cream is a comfort food classic you'll keep coming back to.
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