# What You Need:
→ Vegetables
01 - 1 pound mixed fresh mushrooms (cremini, button, or shiitake), sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium potato, peeled and diced
→ Fats & Liquids
05 - 2 tablespoons unsalted butter
06 - 3⅓ cups vegetable stock
07 - ¾ cup plus 2 tablespoons heavy cream
→ Spices & Seasonings
08 - ½ teaspoon ground cardamom
09 - ¼ teaspoon freshly ground black pepper
10 - ¾ teaspoon salt
11 - ¼ teaspoon ground nutmeg
→ Garnish
12 - 2 tablespoons fresh chives or parsley, finely chopped
13 - Extra cream for drizzling
# Step-by-Step:
01 - Melt butter in a large pot over medium heat. Add chopped onions and cook for 3 to 4 minutes until softened.
02 - Add minced garlic and diced potato to the pot. Sauté for 2 minutes until fragrant.
03 - Add sliced mushrooms, season with salt and pepper, and cook for 7 to 8 minutes until golden and mushrooms release their liquid.
04 - Stir in ground cardamom and nutmeg. Cook for 1 minute to release aromatic compounds.
05 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer uncovered for 15 minutes until potatoes are tender.
06 - Remove from heat and allow to cool slightly. Using an immersion blender, puree the soup until smooth and velvety.
07 - Stir in heavy cream and gently reheat over low heat. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with fresh chives or parsley. Add a swirl of cream if desired.
