Quick Mushroom Cream Soup with Thyme and Sage
Soups • European
Description
Quick Mushroom Cream Soup with Thyme and Sage
Ingredients
- Fresh Mushrooms 20 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 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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