Enjoy a rich, flavorful Mushroom Soup without cream, packed with earthy flavors. Easy to prepare, healthy, and absolutely delicious. Perfect for any meal!
Clean the mushrooms and slice them thinly. Dice the onion and mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the onions and sauté until they become translucent.
Add the mushrooms and garlic to the pot. Cook until the mushrooms release their liquid and start to brown.
Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 20 minutes, or until the mushrooms are tender.
Season the soup with salt and pepper to taste. Serve it hot.
Notes
Use fresh mushrooms for the best flavor, but canned or dried mushrooms can also be used if necessary. Just remember to rehydrate dried mushrooms before using them.
Sauté the mushrooms until they release all their liquid and start to brown. This caramelization adds a lot of flavors to the soup.
If you want a smoother soup, you can blend it using an immersion blender or a regular blender. Just remember to let it cool a bit before blending to avoid any accidents.
Don't rush the cooking process. Allow the soup to simmer gently to help the flavors meld together.
You can adjust the thickness of the soup by adding more or less broth according to your preference.