Creamy French Countryside Mushroom Soup
2 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 pound mixed mushrooms (such as cremini, portobello, and shiitake), cleaned and sliced
2 teaspoons French Countryside Seasoning
4 cups vegetable broth
1 cup heavy cream or half-and-half
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
In a large pot, heat the butter and olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
Add the sliced mushrooms and French Countryside Seasoning, and sauté until the mushrooms are browned and their liquid has evaporated about 10 minutes.
Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 20 minutes.
Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
Stir in the cream and season with salt and pepper. Heat through, but do not boil after adding the cream.
Serve hot, garnished with fresh parsley.
For a vegan version, use plant-based butter and cream alternatives.
If you want a thinner soup, you can add more vegetable broth to reach your desired consistency.
This soup pairs well with crusty bread or a green salad for a complete meal.
Enjoy this creamy and comforting soup infused with the flavors of the French countryside!