Creamy Mushroom Soup
Ingredients
Main
mushrooms (sliced)
500 g
onion (diced)
1 piece
garlic (minced)
3 clove
olive oil
2 tbsp
white wine
120 ml
thyme
1 tsp
heavy cream
200 ml
Greek yogurt
120 g
lemon (juiced)
0.5 piece
salt
1 tsp
black pepper
0.5 tsp
Instructions
Prepare ingredients
Slice mushrooms, dice onion, mince garlic.
Sauté aromatics
Heat olive oil in a pot over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent.
Cook mushrooms
Add sliced mushrooms to the pot. Cook until they release their moisture and begin to brown.
Deglaze with wine
Pour in the white wine and scrape the bottom of the pot. Add thyme, salt and pepper. Simmer until wine reduces slightly.
Simmer soup
Add cream and 400 ml water or stock. Bring to a gentle simmer and cook for 10 minutes.
Partially blend
Use an immersion blender to partially blend the soup, leaving some mushroom pieces for texture.
Finish and serve
Stir in Greek yogurt and fresh lemon juice. Adjust seasoning if needed. Serve hot with crusty bread.
Original recipe
Storage
Store in an airtight container. Reheat gently to avoid separating the cream.
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