Quick Mushroom Cream Soup with Thyme and Sage
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Quick Mushroom Cream Soup with Thyme and Sage
Ingredients
- Fresh Mushrooms - 17.6 oz
- Olive Oil - 1 tablespoon
- Salt - to taste
- Chopped Sage Leaves - 2 teaspoons
- Ground Black Pepper - to taste
- Onion - 1 head
- Vegetable Oil - 1 teaspoon
- Garlic - 2 cloves
- Chopped Sage Leaves - 0.2 oz
- Chicken Broth - 4 cups
- Cream (40%) - 1 cup
- Chopped Sage Leaves - to taste
Step by Step guide
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
In a bowl, mix thinly sliced mushrooms, olive oil, 1 teaspoon of thyme, salt, and pepper. Spread in a baking dish and bake for 30-40 minutes until tender and golden brown.
Step 3
In a pot, heat vegetable oil. Add finely chopped onion and sauté until soft for 5-7 minutes, then add minced garlic, thyme, and sage and cook for another minute. Add the mushrooms and pour in the broth, simmer for 10 minutes. Season with salt and pepper.
Step 4
Remove from heat and blend with an immersion blender until smooth. Stir in the cream and serve, garnished with parsley.
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