Ingredients
Scale
- 500g fresh mushrooms (preferably a mix of cremini, shiitake, and porcini for a forest-like flavor)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil or unsalted butter
- 1 large carrot, diced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk for a vegan twist
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley or thyme, chopped, for garnish
Instructions
- Clean the mushrooms with a damp cloth and slice them into thick pieces to enhance their earthy flavor.
- Heat olive oil or butter in a large pot over medium heat. Add chopped onion, carrots, and minced garlic; sauté until fragrant and translucent, about 5 minutes.
- Add sliced mushrooms and cook until they release moisture and turn golden brown, approximately 8 minutes. Stir occasionally.
- Pour in the broth, add dried thyme and rosemary. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Puree the soup using an immersion blender or transfer in batches to a blender until smooth.
- Return the soup to the pot, stir in heavy cream or coconut milk, and season with salt and pepper. Heat through without boiling.
Notes
- Serve in rustic bowls topped with chopped parsley or thyme for an authentic Harry Potter presentation.
- Pair with crusty bread or herb croutons for a magical meal experience.
- For vegan options, substitute coconut milk and vegetable broth.
- Store leftovers in airtight containers for up to 3 days in the fridge or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Magical/Inspired
- Diet: Vegetarian, Vegan option available
Nutrition
- Serving Size: 1 bowl (about 200g)
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg