Mushroom Soup Without Cream: A Delicious and Healthy Alternative
Ingredients:
– 500 grams fresh mushrooms, sliced
– 1 medium-sized onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons butter
– 4 cups vegetable or chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Chopped parsley for garnish (optional)
Instructions:
1. In a large soup pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until they are soft and translucent.
2. Add the sliced mushrooms to the pot and sauté them until they release their moisture and become golden brown. This process usually takes around 10 minutes.
3. Sprinkle the dried thyme over the mushrooms and stir well to combine. Cook for an additional 2 minutes to allow the flavors to meld together.
4. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes to allow the flavors to develop.
5. Using an immersion blender, carefully puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a blender and puree it in batches, being cautious not to overfill the blender.
6. Season the soup with salt and pepper to taste. Remember to start with a little bit and adjust as needed. The amount of salt and pepper can vary depending on your personal preference.
7. Serve the mushroom soup hot, garnished with chopped parsley if desired.
Estimated Time:
Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes
Yield:
This recipe makes approximately 4 servings of mushroom soup without cream. Adjust the ingredients accordingly if you need to serve more people. Enjoy this delicious and healthy alternative to traditional cream-based mushroom soup!