Description
A rich and flavorful creamy soup made with shrimp and mushrooms, perfect for a comforting meal.
Ingredients
- 1 pound shrimp, peeled and deveined
- 8 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and sliced mushrooms to the pot. Cook for an additional 5-6 minutes, stirring occasionally, until the mushrooms are tender.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.
- Add the shrimp, thyme, salt, and black pepper to the pot. Cook for another 5 minutes, or until the shrimp turn pink and are cooked through.
- Stir in the heavy cream and let the soup heat through for an additional 2-3 minutes. Do not let it boil after adding the cream.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Add a splash of lemon juice before serving for a bright, fresh flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 200mg