All-Time Favourite Winter Cream of Mushroom Soup

The rich, creamy taste of this mushroom soup will keep you warm all winter! This is a simple recipe that’s ready in half an hour. It’s vegetarian and is a versatile soup that goes great with bread and can even be used as a sauce if you thicken it up.

This recipe feeds six and can be easily adjusted to change the number of servings. The amount of seasoning can be changed to fit your personal preference. Try making this soup for family and friends!

Ingredients:

1 tablespoon butter

½ Bulb garlic

1 Yellow onion

1 Pound brown mushrooms

½ Teaspoon oregano

1 Teaspoon thyme

Salt and pepper to taste

4 cups vegetable broth

1 Cup heavy cream

Chopped parsley for garnish

Chopped chives for garnish

Instructions:

1. Dice the mushrooms and onion, mince garlic, and divide the butter into tablespoons.

2. Over medium-high heat in a pan, melt ½ tablespoons of butter. Add onion and half of the minced garlic. Cook until softened.

3. Add the remaining butter, garlic, salt, pepper, oregano, and thyme, stirring to mix.

4. Immediately after, add mushrooms. Cook until softened, stirring frequently.

5. Transfer mushrooms and onions to a larger pot. Add the vegetable broth and stir. Bring to a boil, then bring heat down until the broth is at a simmer. Allow for the mixture to simmer uncovered for around ten minutes.

6. Add heavy cream. Add salt and pepper to taste. Mix and continue to simmer for several more minutes.

7. Portion the soup into bowls. Add chopped parsley and chives for garnish on top.

By Seyon, Grace, Clare, and Jasmine