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!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil and butter in a large pot over medium heat until the butter melts.

Step 2

Add the chopped onion and cook for 5-7 minutes until soft and translucent, stirring occasionally.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the sliced mushrooms and cook for 8-10 minutes, stirring frequently, until they release their moisture and turn golden brown.

Step 5

Pour in the vegetable broth and bring the mixture to a simmer over medium-high heat.

Step 6

Lower the heat to medium and let the soup simmer for 10 minutes, allowing the flavors to meld together.

Step 7

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.

Step 8

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.

Step 9

Ladle the soup into bowls and top with a dollop of sour cream and chopped parsley, if desired, for garnish.

Step 10

Serve immediately with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	1887.4 grams (1887.4g)

Amount per serving	% Daily Value*
Calories	2001

Total Fat 164.70g	211%
Saturated Fat 83.50g	418%
Polyunsaturated Fat 5.50g
Cholesterol 360mg	120%
Sodium 4799mg	209%
Total Carbohydrate 95.70g	35%
Dietary Fiber 18.90g	68%
Total Sugars 34.60g
Protein 35.80g	72%

Vitamin D 0IU	0%
Calcium 370mg	28%
Iron 8mg	43%
Potassium 3286mg	70%

*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.

Source of Calories

Fat: 73.8%

Protein: 7.1%

Carbs: 19.1%