Ingredients
Scale
- 4 tablespoons butter (or olive oil for a vegan option)
- 1 medium onion, finely chopped
- 1 pound (about 450g) cremini or baby bella mushrooms, sliced
- 4 cups vegetable or chicken broth
- Optional: a splash of heavy cream for added richness
- Fresh herbs such as dill or parsley for garnish
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the sliced mushrooms and cook until they are softened and browned, approximately 5-7 minutes.
- Pour in the vegetable or chicken broth and bring to a boil.
- Reduce the heat and let simmer for about 15 minutes to deepen the flavors.
- Use an immersion blender to puree the soup until creamy, or blend in batches if an immersion blender is unavailable.
- Stir in a splash of cream (if using) to enhance richness.
- Season with salt, pepper, and fresh herbs of your choice before serving.
Notes
This soup can be modified for various dietary preferences. For a lighter option, decrease the cream or substitute with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Hungarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg