# What You’ll Need:
→ Vegetables
01 - 1 lb mixed fresh mushrooms (such as 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 tbsp unsalted butter (or olive oil for vegan option)
06 - 3 1/3 cups vegetable stock (use gluten-free if needed)
07 - 3/4 cup plus 2 tbsp heavy cream (or coconut cream for vegan option)
→ Spices & Seasonings
08 - 1/2 tsp ground cardamom (or 4 green cardamom pods, lightly crushed)
09 - 1/4 tsp freshly ground black pepper
10 - 3/4 tsp salt (or to taste)
11 - 1/4 tsp ground nutmeg (optional)
→ Garnish
12 - 2 tbsp fresh chives or parsley, finely chopped
13 - Drizzle of extra cream (optional)
# Step-by-Step Guide:
01 - Melt the butter in a large pot over medium heat. Add the onions and cook for 3–4 minutes until softened and translucent.
02 - Add the minced garlic and diced potato to the pot. Sauté for 2 minutes until fragrant, stirring occasionally to prevent sticking.
03 - Add the sliced mushrooms and season with salt and pepper. Cook for 7–8 minutes until mushrooms are golden brown and have released their moisture.
04 - Stir in the ground cardamom (or crushed cardamom pods) and nutmeg if using. Cook for 1 minute to release the aromatic oils.
05 - Pour in the vegetable stock and bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes, until potatoes are completely tender.
06 - Remove from heat. If using whole cardamom pods, fish them out and discard before blending.
07 - Using an immersion blender, puree the soup directly in the pot until completely smooth and creamy. Alternatively, work in batches with a countertop blender.
08 - Stir in the heavy cream and gently reheat over low heat. Taste and adjust salt and pepper seasoning as needed.
09 - Ladle hot soup into bowls and garnish with freshly chopped chives or parsley. Add a swirl of cream on top if desired.
