SMOOTH, EARTHY, AND COMFORTING, THIS MUSHROOM SOUP BLENDS SAUTÉED MUSHROOMS, ONION, AND GARLIC INTO A VELVETY BASE FINISHED WITH CREAM. A SLICE OF TOASTED BREAD ON THE SIDE, AND YOU’RE SET.

Pair with Zina’s Couscous Salad, Italian Chickpea Salad, or Homestyle Coleslaw Salad for a fresh, balanced plate.

Ingredients:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 500g mushrooms, sliced
• 3 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Sauté – In a pot, heat butter and oil. Cook onion and garlic until soft.
2. Add mushrooms – Stir in mushrooms and cook until browned.
3. Simmer – Pour in broth, bring to a boil, then reduce heat and simmer for 15 minutes.
4. Blend – Use an immersion blender to puree until smooth. Stir in cream, season with salt and pepper.
5. Serve – Ladle into bowls, garnish with parsley, and add toasted bread.

👩🍳 Note: Keep a few mushroom slices aside, sauté separately, and place on top for a rustic finish.