# 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 drizzle
# How to Make It:
01 - Melt butter in large pot over medium heat. Add onions and cook 3-4 minutes until softened. Stir in garlic and diced potato, sautéing 2 minutes until fragrant.
02 - Add sliced mushrooms with salt and pepper. Cook 7-8 minutes until golden and mushrooms release their liquid.
03 - Add ground cardamom and nutmeg to pot. Cook 1 minute to release aromatic flavors.
04 - Pour in vegetable stock and bring to boil. Reduce heat and simmer uncovered 15 minutes until potatoes are tender.
05 - Remove pot from heat. Using immersion blender, purée soup until smooth and creamy. Alternatively, carefully transfer batches to countertop blender.
06 - Stir in heavy cream and gently reheat without boiling. Taste and adjust seasoning. Ladle into bowls and garnish with fresh chives or parsley with optional cream swirl.
