Ingredients:
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
400g (14 oz) mushrooms, sliced (cremini, button, or mixed mushrooms)
1 carrot, diced
1 celery stalk, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
4 cups vegetable or chicken broth
1/2 cup heavy cream (optional, for creamy version)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until soft and translucent (about 5 minutes).
3. Stir in the garlic and cook for 1 more minute.
4. Add the sliced mushrooms, carrot, and celery. Cook until the mushrooms release their juices and begin to brown (about 10 minutes).
5. Add the thyme and oregano, and stir well.
6. Pour in the broth and bring the soup to a boil.
7. Reduce the heat and let it simmer for about 20 minutes, or until vegetables are tender.
8. (Optional) Stir in the heavy cream for a creamy texture and simmer for 5 more minutes.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley and grated Parmesan if desired.
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