Mushroom and Pea Soup
Warm, comforting, and packed with earthy flavors, this creamy Mushroom and Pea Soup is the perfect bowl of goodness to satisfy your cravings. With its velvety texture and rich blend of sautéed cremini mushrooms, sweet green peas, and a touch of heavy cream, this soup promises a restaurant-quality experience right in your kitchen. Enhanced with aromatic garlic, thyme, and a generous drizzle of vegetable broth, every spoonful bursts with hearty goodness. Ready in just 45 minutes, this elegant yet easy recipe is ideal for weeknight dinners or as a stunning starter for gatherings. Garnished with fresh parsley for a bright, herbal finish, this soup is a must-try for any mushroom lover. Whether enjoyed with crusty bread or on its own, this versatile dish is a flavorful and satisfying option you'll come back to time and time again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium (finely chopped) yellow onion
- 3 (minced) garlic cloves
- 450 grams cremini mushrooms
- 150 grams frozen peas
- 950 milliliters vegetable broth
- 120 milliliters heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat olive oil and butter in a large pot over medium heat until the butter has melted and the mixture is hot.
Add the chopped onion and sauté for 4-5 minutes, or until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Add the cremini mushrooms to the pot and cook for 7-8 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Stir in the dried thyme, salt, and black pepper, ensuring the mushrooms are evenly coated with the seasonings.
Pour the vegetable broth into the pot and bring the mixture to a gentle boil.
Reduce the heat to a simmer and add the frozen peas. Stir well and let the soup cook for 10 minutes to allow the flavors to blend.
Using an immersion blender, carefully puree the soup until smooth (or leave some chunks for a more rustic texture). Alternatively, transfer the soup in batches to a countertop blender and puree, then return it to the pot.
Stir in the heavy cream and simmer for another 2-3 minutes, but do not let the soup boil.
Taste and adjust seasonings with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 4760 mg | 207% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 36.4 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 314 mg | 24% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4360 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
