# Components:
→ 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 or olive oil
06 - 3⅓ cups vegetable stock
07 - ¾ cup plus 2 tablespoons heavy cream or coconut cream
→ Spices & Seasonings
08 - ½ teaspoon ground cardamom or 4 green cardamom pods, lightly crushed
09 - ¼ teaspoon freshly ground black pepper
10 - ¾ teaspoon salt, or to taste
11 - ¼ teaspoon ground nutmeg, optional
→ Garnish
12 - 2 tablespoons fresh chives or parsley, finely chopped
13 - Heavy cream for drizzling, optional
# Method:
01 - In a large pot, melt butter over medium heat. Add onions and cook 3–4 minutes until softened and translucent.
02 - Add minced garlic and diced potato; sauté for 2 minutes until fragrant.
03 - Add sliced mushrooms, season with salt and black pepper, and cook 7–8 minutes until golden and mushrooms release their natural juices.
04 - Stir in ground cardamom and nutmeg if using. 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. If whole cardamom pods were used, remove and discard them now.
07 - Using an immersion blender, puree soup until smooth and creamy. Alternatively, work in batches using a countertop blender.
08 - Stir in heavy cream and gently reheat over low heat. Taste and adjust seasoning as needed.
09 - Ladle into bowls and garnish with fresh chives or parsley. Add a swirl of cream if desired. Serve hot.
