Mushroom Soup

Ingredients

• 2 tbsp olive oil
• 1 medium, chopped onion
• 1 lb, sliced mushrooms
• 4 cups vegetable broth
• ½ cup heavy cream
• 1 cup croutons
• ¼ cup, chopped cilantro
• 1 medium, cut into wedges lemon

Instructions

1. 1

   Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 chopped onion and cook until soft and translucent, about 5 minutes.

2. 2

   Add the 1 lb sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.

3. 3

   Pour in the 4 cups vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to blend flavors.

4. 4

   Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth.

5. 5

   Stir in the 0.5 cup heavy cream and heat through for 2 minutes. Season with salt and pepper to taste.

6. 6

   Ladle the soup into bowls. Top each with croutons and a sprinkle of cilantro, and serve with a lemon wedge for squeezing.

Tools you’ll need

• large pot
• immersion blender or regular blender
• ladle
• knife and cutting board

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