Mushroom and Dill Soup Creamy Forest Mushroom Soup with Fresh Dill Ingredients: 1 tbsp butter or olive oil 1 onion, finely chopped 2 garlic cloves, minced 400g mushrooms (button, cremini, or wild mix), sliced 1 tsp dried thyme 1 tbsp all-purpose flour 750ml vegetable or chicken stock 150ml heavy cream or sour cream 2 tbsp fresh dill, chopped (plus extra for garnish) Salt and black pepper, to taste Optional: squeeze of lemon juice for brightness Directions: In a large saucepan, melt butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms and thyme, and cook until the mushrooms release their moisture and begin to brown, about 8–10 minutes. Sprinkle the flour over the mushrooms, stir, and cook for 1–2 minutes to eliminate the raw flour taste. Slowly pour in the stock, stirring constantly. Bring to a gentle simmer and cook for 10 minutes. Reduce the heat and stir in the cream or sour cream and fresh dill. Simmer for another 2–3 minutes. Season with salt, pepper, and a squeeze of lemon juice if desired. Serve hot, garnished with extra dill and crusty bread on the side. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 235 kcal | Servings: 4 servings #mushroomsoup #dillsoup #creamyrecipes #wildmushrooms #herbsoup #comfortfood #vegetarianrecipes #fallmeals #soupseason #souprecipe #easycomfortfood #cozyeats #onepotdinner #foragedflavors #herbaceous #homemadesoup #sourcreamrecipes #savorysoup #weeknightdinner #mushroomlover Creamy, comforting, and bursting with earthy mushroom flavor Try this Mushroom and Dill Soup and warm your soul tonight!

Tomato and Basil Bisque Velvety Tomato Basil Bisque with Creamy Finish Ingredients: 2 tablespoons olive oil 1 medium onion, diced 3 garlic cloves, minced 2 tablespoons tomato paste 1 can (28 oz) whole peeled tomatoes 1 cup vegetable or chicken broth 1 teaspoon sugar (optional, to balance acidity) 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper 1/2 cup heavy cream (or coconut cream for dairy-free) 1/4 cup fresh basil leaves, chopped Extra basil and cream for garnish Directions: Heat olive oil in a large saucepan over medium heat. Add the onion and cook for 5-6 minutes until translucent. Stir in the garlic and cook for another minute. Add tomato paste and cook for 2 minutes to deepen the flavor. Pour in the canned tomatoes (with juices), breaking them up slightly with a spoon. Add broth, sugar (if using), salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes. Remove from heat and stir in the fresh basil. Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches. Return soup to low heat and stir in the cream. Warm through but do not boil. Serve hot, garnished with extra basil and a swirl of cream. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 190 kcal | Servings: 4 servings #tomatobisque #souplovers #vegetarianrecipes #comfortfood #easyrecipes #homemadesoup #basilflavors #creamyrecipes #lightdinner #tomatorecipes #fallrecipes #herbsoup #weeknightmeals #cozyeats #soupoftheday #lowcaloriemeals #easycooking #veggiebased #healthycomfort #souprecipe Just made this dreamy Tomato and Basil Bisque — so smooth, so flavorful Perfect for dipping a grilled cheese!

Creamy Tuscan Salmon Ingredients: - 4 salmon fillets - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup spinach, fresh - 1 cup heavy cream - 1 teaspoon Italian seasoning - Salt and pepper, to taste - Grated Parmesan cheese, for garnish Preparation Steps: 1. Heat olive oil in a large skillet over medium heat. 2. Season salmon fillets with salt and pepper, then add to the skillet. 3. Cook salmon for 4-5 minutes on each side until golden brown and cooked through, then remove and set aside. 4. In the same skillet, add minced garlic and sauté for 1 minute until fragrant. 5. Add cherry tomatoes and cook for 2-3 minutes until softened. 6. Stir in spinach and cook until wilted, about 1 minute. 7. Pour in heavy cream and Italian seasoning, stirring to combine. 8. Let the sauce simmer for 2-3 minutes until slightly thickened. 9. Return salmon to the skillet, spooning sauce over it, and cook for an additional minute. 10. Serve hot, garnished with grated Parmesan cheese. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 400 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with garlic bread or a side of steamed asparagus for a complete meal. #creamyrecipes #salmonlove #italianfood

Creamy Tuscan Salmon Ingredients: - 2 salmon fillets - 2 cups spinach - 1 cup cherry tomatoes, halved - 1 cup heavy cream - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, for garnish Preparation Steps: 1. Heat olive oil in a skillet over medium heat. 2. Season salmon fillets with salt, pepper, and Italian seasoning. 3. Add salmon to the skillet, skin-side down. Cook for 4-5 minutes on each side until cooked through. Remove and set aside. 4. In the same skillet, add minced garlic and sauté for 1 minute until fragrant. 5. Add cherry tomatoes and cook for 2-3 minutes until they soften. 6. Stir in spinach and cook until wilted. 7. Pour in the heavy cream, stirring to combine. Let it simmer for 2-3 minutes until slightly thickened. 8. Return the salmon to the skillet, spooning the creamy sauce over the top. 9. Garnish with fresh parsley and serve hot. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 400 kcal per serving | Servings: 2 servings Suggested Pairings: Serve with garlic bread or a side of roasted vegetables for a complete meal. #creamyrecipes #salmonlover #dinnerideas

Shrimp and Potato Salad Creamy Shrimp and Herb-Infused Potato Salad Ingredients: 1 lb (450g) cooked shrimp, peeled and deveined 1 lb (450g) baby potatoes, halved 1/3 cup mayonnaise 2 tablespoons plain Greek yogurt 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 2 celery stalks, finely chopped 2 green onions, sliced 2 tablespoons fresh dill, chopped Salt and pepper to taste Directions: Place baby potatoes in a pot and cover with salted water. Bring to a boil and cook until tender, about 12-15 minutes. Drain and let cool slightly. In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Add cooled potatoes, cooked shrimp, celery, green onions, and dill to the bowl. Gently toss to combine all ingredients. Chill in the refrigerator for at least 1 hour to let flavors meld. Serve cold or at room temperature, garnished with extra dill if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 280 kcal per serving | Servings: 4 servings #shrimpsalad #potatosalad #seafoodrecipes #summerrecipes #easymeals #picnicfood #freshflavors #creamyrecipes #lightmeals #healthyrecipes #mealprep #familydinner #seafoodlover #freshherbs #comfortfood #proteinpacked #dillrecipes #lemonflavor #easyrecipes #quickmeals Fresh, creamy, and packed with flavor — this Shrimp and Potato Salad is perfect for your next picnic or light dinner!