As easy as can be and packed with umami, this mushroom soup tastes irresistibly rich without being heavy thanks to spoonfuls of tangy, smooth crème fraîche. Makes 3-4 servings.
1 yellow onion, roughly chopped
3-4 cloves garlic, finely chopped
16 oz crimini mushrooms, sliced thinly
4 cups chicken broth
4 oz crème fraîche, quark, or sour cream
A pinch parsley
You probably have:
Salt & pepper
Step 1: Heat a glug of olive oil with a pinch of salt and pepper in a large, wide pot. Add the onion and garlic and cook over medium heat for 3 minutes or so, until the onion is aromatic and a little translucent.
Step 2: Sauté mushrooms together with garlic and onion, stirring occasionally, until they are browned and begin to release liquid. Pour in chicken broth. Turn up heat and let soup simmer for 15-20 minutes.
Step 3: Stir a few spoonfuls of crème fraîche into the mushroom soup, and adjust salt and pepper to taste. Serve with a bit of parsley and (optional) an extra dollop of crème fraîche.