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The BEST Light Mushroom Soup Recipe - Alyona’s Cooking - Image 2

The BEST Light Mushroom Soup - Alyona's Cooking

Alyona's Cooking's light mushroom soup is a quick, healthy, and flavorful dish perfect for any meal. With simple ingredients and easy steps, it's a must-try recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 small Onion finely chopped
  • 2 cloves Garlic minced
  • 1 lb Mushrooms sliced
  • 4 cups Vegetable broth low-sodium
  • 1 cup Water
  • 1 tsp Thyme dried
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground
  • 1/2 cup Heavy cream optional, for creaminess
  • 2 tbsp Fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring spoons and cups
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
  2. Add the minced garlic and sliced mushrooms to the pot. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
  3. Pour in the vegetable broth and water, then add the dried thyme, salt, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
  4. If using, stir in the heavy cream and let the soup simmer for an additional 5 minutes. Taste and adjust seasoning as needed.
  5. Serve hot, garnished with fresh parsley.

Notes

Chef's Tips:
• For a vegan option, omit the heavy cream or use a plant-based alternative.
• Avoid overcooking the mushrooms to maintain their texture and flavor.
• Serve with crusty bread for a satisfying meal.
Food Safety:
• Ensure soup reaches an internal temperature of 165°F (74°C) for food safety.
• Refrigerate leftovers within 2 hours and consume within 3-4 days.