Creamy Mushroom Soup in 20 Minutes

Ingredients

• 300 g Mushrooms (cremini or button), sliced
• 1 small (about 40 g) Shallot, finely chopped
• 1 clove Garlic, minced
• 1 tbsp Unsalted butter
• 1 tbsp Olive oil
• 2 cups (480 ml) Chicken or vegetable broth
• 1 tsp Thyme (dried or fresh)
• 1 tsp Dijon mustard
• 1/2 cup (120 ml) Heavy cream or plain Greek yogurt
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the mushrooms, finely chop the shallot, and mince the garlic.

2. 2

   Sauté (about 10 minutes): In a pot, heat butter and olive oil over medium-high heat. Add shallot and cook 2 minutes, then add mushrooms and cook until they release moisture and start to brown, about 7–8 minutes. Stir in garlic and thyme for 30 seconds.

3. 3

   Simmer (about 10 minutes): Pour in broth and add Dijon mustard. Bring to a gentle simmer and cook 8–10 minutes to meld flavors.

4. 4

   Blend and finish (about 5 minutes): Turn off heat. Blend the soup until smooth (or partially blend for texture). Stir in cream or Greek yogurt. Season with salt and pepper to taste, then serve hot.