1. Creamy Mushroom Soup 🍄

Instructions:

1. Sauté the Onion and Garlic:
   • In a large pot, melt the butter 🧈 over medium heat.
   • Add the chopped onion 🧅 and cook for 5-7 minutes until soft and translucent.
   • Add the minced garlic 🧄 and sauté for another minute.
2. Cook the Mushrooms:
   • Add the sliced mushrooms 🍄 to the pot. Cook for about 8-10 minutes until the mushrooms release their moisture and become golden brown.
3. Add Flour and Broth:
   • Stir in the flour 🍚 and cook for 1-2 minutes, stirring constantly to coat the mushrooms.
   • Gradually add the vegetable or chicken broth 🍲, stirring to combine. Bring the soup to a simmer and let it cook for about 10-15 minutes.
4. Blend the Soup:
   • Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender (be careful with the hot liquid).
5. Add Cream and Season:
   • Stir in the heavy cream 🥛 and dried thyme 🌿.
   • Season with salt and pepper 🧂 to taste. Let the soup heat through without boiling.
6. Serve:
   • Serve the creamy mushroom soup hot, garnished with fresh parsley 🌿.

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2. Tomato Basil Soup 🍅🌿

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat olive oil 🫒 over medium heat. Add the chopped onion 🧅 and cook for 5-7 minutes until soft.
   • Add minced garlic 🧄 and sauté for another minute.
2. Add Tomatoes and Broth:
   • Add the chopped tomatoes 🍅 to the pot and cook for 10 minutes until they soften.
   • Pour in the vegetable broth 🍲 and bring to a simmer. Let it cook for 15-20 minutes.
3. Blend the Soup:
   • Remove from heat and add the fresh basil leaves 🌿.
   • Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
4. Season and Add Cream:
   • Season with salt 🧂 and pepper. If you like a creamier soup, stir in the heavy cream 🥛.
   • Return the pot to low heat and warm through.
5. Serve:
   • Serve hot with a drizzle of cream and fresh basil leaves 🌿 for garnish.

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3. Chicken Noodle Soup 🍲🐔

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat olive oil 🫒 over medium heat. Add chopped onion 🧅, carrots 🥕, and celery. Cook for 5-7 minutes until softened.
   • Add minced garlic 🧄 and cook for another minute.
2. Add Broth and Chicken:
   • Pour in the chicken broth 🍲 and bring it to a boil.
   • Add shredded cooked chicken 🍗, salt 🧂, black pepper, and dried thyme 🌿. Let the soup simmer for 10 minutes.
3. Add Noodles:
   • Stir in the egg noodles 🍜 and cook for 8-10 minutes, or until the noodles are tender.
4. Season and Serve:
   • Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley 🌿.