Zesty Mushroom Soup
Indulge in the comforting warmth of Zesty Mushroom Soup, a hearty and flavorful twist on a classic favorite. This rich, velvety soup blends the earthy goodness of golden-brown button mushrooms with the creamy decadence of heavy cream, elevated by a pop of bright lemon zest and aromatic fresh thyme. With its perfect balance of savory paprika, fragrant garlic, and a hint of tanginess from optional sour cream garnish, this recipe is a soul-soothing delight. Ready in just 45 minutes, it’s an ideal choice for a cozy lunch or dinner, especially when paired with crusty bread. Elevate your soup game with this quick and easy recipe that promises a burst of flavor in every spoonful!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, finely chopped yellow onion
- 4 minced garlic cloves
- 400 grams, sliced button mushrooms
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon lemon zest
- 1 teaspoon, chopped fresh thyme
- 0.5 teaspoons paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons ground black pepper
- 0.5 cups (optional for garnish) sour cream
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter melts.
Add the chopped onion and cook for 5-7 minutes until soft and translucent, stirring occasionally.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms and cook for 8-10 minutes, stirring frequently, until they release their moisture and turn golden brown.
Pour in the vegetable broth and bring the mixture to a simmer over medium-high heat.
Lower the heat to medium and let the soup simmer for 10 minutes, allowing the flavors to meld together.
Using an immersion blender, blend the soup until it reaches your desired texture (smooth or slightly chunky). Alternatively, cool the soup slightly and blend in batches using a countertop blender.
Stir in the heavy cream, lemon zest, fresh thyme, and paprika, and cook for another 2-3 minutes. Taste and adjust salt and black pepper as needed.
Ladle the soup into bowls and top with a dollop of sour cream and chopped parsley, if desired, for garnish.
Serve immediately with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.5 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 817 mg | 17% | |
*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.
