Creamy Mushroom Soup
Ingredients
2 tbsp butter
1 tbsp olive oil
1 medium onion, finely diced
3 cloves garlic, minced
500 g (1 lb) fresh mushrooms, sliced (button, cremini, or a mix)
2 tbsp all-purpose flour
4 cups (1 liter) chicken or vegetable broth
1 cup heavy cream
1 tsp dried thyme (or 1 tbsp fresh thyme)
Salt and black pepper, to taste
2 tbsp chopped fresh parsley (optional)
Grated Parmesan, for serving (optional)
Instructions
Heat the butter and olive oil in a large pot over medium heat.
Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds.
Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and become golden.
Sprinkle the flour over the mushrooms and stir for 1–2 minutes to cook out the raw flour taste.
Gradually pour in the broth while stirring constantly to prevent lumps.
Add the thyme, then bring the soup to a gentle simmer. Cook for 10–15 minutes.
Stir in the heavy cream and simmer for another 3–5 minutes. Season with salt and pepper to taste.
For an extra creamy texture, blend half (or all) of the soup with an immersion blender, then return it to the pot.
Garnish with fresh parsley and grated Parmesan if desired. Serve hot with crusty bread or garlic toast.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4–6
