Creamy Mushroom Soup

Prep time: 15 min

Cook time: 60 min

Servings: 4

1 - 200 gram

Let's cozy up with a bowl of this Creamy Mushroom Soup! This velvety vegetarian recipe is loaded ... Keto friendly!

Ingredients

2 tbsp olive oil

2 tbsp butter

2 pound fresh mushrooms

1/2 cup minced shallots

2 cloves garlic, minced

1 tsp dried thyme

4 cups vegetable broth

1/2 cup heavy cream

salt and pepper to taste.

Directions

In a large pot, heat the oil and butter over medium heat. Add the mushrooms and cook for 8 - 10 minutes until browned.

Remove about a cup of the cooked mushrooms from the pot and set aside.

Add the shallots, garlic and thyme.

Sauté for 1 minute until the garlic is fragrant.

Stir in the broth and bring mixture to a boil over high heat. Reduce heat to low and simmer for about 10 minutes.

Remove from heat. Use an immersion blender to purée the soup, or purée the soup in batches in a traditional blender.

Stir in the cream and season with salt and pepper to taste. Add reserved mushrooms back to the pot and stir to combine. Top with chopped fresh parsley. Serve hot with baguette.