This is has become my favorite go-to mushroom soup because its quick, easy and satisfyingly delicious. The cooking time is as quick as 15 minutes!
About the recipe
It was one of those lazy Sunday nights when my daughter Rani made this mushroom soup. We had a heavy lunch, and a late foody- laden snack, which meant that as dinner time approached we weren’t very hungry but wanted dinner anyway. Enter this simple mushroom soup.
Really this is the easiest and quickest mushroom soup I’ve ever make. Simple because the ingredients are just mushrooms, onions/garlic, olive oil, salt and pepper. Add in herbs if you choose. Easy, because all you do is chop everything up and cook together with broth. Within 15 minutes all the veggies become soft and delicious, then just blend into a smooth creamy soup. Give it a try!
Simple Mushroom Soup
1lb mushrooms finely cut
1 onion finely chopped
6 garlic cloves minced
1 carton veggie broth – about 5 cups
Salt and pepper
1 tsp thyme or dried oregano
3-4 tbsp cream (optional)
Warm 2 tbsp olive oil. Add the onions and garlic and shallow fry until the onions are translucent. Next add the mushrooms and add a pinch of salt plus 1/2 tsp black pepper. Cook the veggies until the mushrooms are tender about 5 minutes.
Next add the herbs and broth. Bring to a boil about 5-10 minutes. Turn the stove off and using an immersion blender blend the soup into a chunky smooth texture. Taste for salt and adjust accordingly.
Add the cream and stir in if using. Soup is ready!
Serve topped with Parmesan shavings and sprinkle of black pepper.