Kettle & Fire | Recipes | Creamy Mushroom Soup

Ingredients

• Large pot
• Wooden spoon
• Knife
• Cutting board
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups button mushrooms, sliced
• 2 cups baby portobello mushrooms, sliced
• 4 cups bone broth
• 2 large potatoes, diced
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Heat the olive oil in a large pot over medium heat.
• Add the onion and garlic and cook until softened, about 5 minutes.
• Add the mushrooms and cook for another 5 minutes.
• Add the bone broth and potatoes and bring to a boil.
• Reduce heat and simmer for 20 minutes.
• Remove from heat and stir in the heavy cream.
• Add the thyme, salt, and pepper and stir to combine.
• Serve topped with fresh parsley.
• Serving: 1 cup
• Calories: 220
• Carbohydrates: 18g
• Protein: 6g
• Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 31mg
• Sodium: 516mg
• Fiber: 2g
• Sugar: 3g