Description
A comforting, hearty soup made with mushrooms, fresh vegetables, and buttermilk, perfect for warming up on a snowy day.
Ingredients
Scale
- 2 cups fresh button or cremini mushrooms, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onions, diced
- 4 cups vegetable broth
- 1 cup buttermilk
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add diced onions, carrots, and celery; sauté for 5-7 minutes until tender and fragrant.
- Add chopped mushrooms and cook until they release moisture and brown slightly.
- Stir in minced garlic and fresh thyme; bubble for another minute.
- Gradually pour in the broth, scraping any browned bits from the pot.
- Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
- Incorporate buttermilk right before serving for a creamy texture.
- Season with salt, pepper, and additional herbs to taste.
- Serve in bowls, garnishing with fresh parsley.
Notes
Pairs well with crusty bread or a fresh salad. Can be stored in the refrigerator for up to three days or frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: soup, winter recipe, comfort food, vegetarian soup, cozy recipes
