# What You'll Need:
→ Vegetables
01 - 1 lb 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
# How-To Steps:
01 - In a large soup pot, melt butter over medium heat. Add chopped onions and cook for 3-4 minutes until softened and translucent.
02 - Add minced garlic and diced potato to the pot. Sauté for 2 minutes until fragrant and well combined.
03 - Add sliced mushrooms, season with salt and black pepper. Cook for 7-8 minutes until mushrooms are golden brown and release their natural juices.
04 - Stir in ground cardamom and nutmeg. Cook for 1 minute to bloom the spices and release their aromatic compounds.
05 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer uncovered for 15 minutes until potatoes are completely tender.
06 - Remove from heat and use an immersion blender to purée the soup until smooth and creamy. Alternatively, working in batches, transfer to a countertop blender.
07 - Stir in heavy cream and gently reheat over low heat. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh chives or parsley. Add a swirl of cream if desired. Serve immediately while hot.
