Creamy Mushroom Soup Recipe
- Sauté the aromatics:
In a large pot, heat butter and olive oil over medium heat.
Add the onion and cook until softened, about 5 minutes.
Stir in the garlic and cook for another 1 minute, until fragrant.
- Cook the mushrooms:
Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
- Thicken the soup:
Sprinkle the flour over the mushrooms and stir well to coat evenly.
Cook for 1-2 minutes to remove the raw flour taste.
- Add the broth and simmer:
Slowly pour in the broth while stirring to avoid lumps.
Add the thyme and bring the soup to a gentle boil.
Reduce the heat and let it simmer for 15 minutes, stirring occasionally.
- Blend (optional):
For a smoother soup, use an immersion blender to puree it partially or fully. If you prefer a chunkier texture, skip this step.
- Finish with cream:
Stir in the heavy cream and simmer for 5 minutes. Do not let it boil after adding the cream.
Season with salt and pepper to taste.
- Serve:
Ladle the soup into bowls, garnish with fresh parsley, and serve warm. Pair it with crusty bread or a side salad for a complete meal.
Enjoy your creamy, comforting mushroom soup! 🍄🥣
