Creamy Mushroom Soup Recipe
Ingredients:
- Mushrooms (button or cremini): 1 lb (500g), sliced
- Butter: 3 tbsp
- Olive oil: 1 tbsp
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Flour: 3 tbsp
- Chicken or vegetable broth: 4 cups
- Heavy cream: 1 cup
- Milk: 1 cup
- Fresh thyme: 2 sprigs
- Salt and pepper: To taste
- Parmesan cheese (optional): ¼ cup, grated
- Fresh parsley or thyme (for garnish): Chopped
Instructions:
- Prepare the mushrooms:
- Clean the mushrooms with a damp cloth or rinse briefly and pat dry. Slice them thinly.
- Sauté the vegetables:
- In a large pot, heat butter and olive oil over medium heat.
- Add the onions and cook until soft and translucent.
- Add the garlic and cook for another minute until fragrant.
- Cook the mushrooms:
- Stir in the mushrooms and cook for 8–10 minutes until they release their moisture and turn golden.
- Thicken the soup:
- Sprinkle the flour over the mushrooms and stir well. Cook for 1–2 minutes to eliminate the raw flour taste.
- Gradually pour in the broth, stirring constantly to avoid lumps.
- Simmer:
- Add the fresh thyme and bring the soup to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
- Add the cream:
- Lower the heat and stir in the heavy cream and milk. Heat through but do not let the soup boil.
- Season and finish:
- Remove the thyme sprigs and season the soup with salt and pepper to taste. Stir in Parmesan cheese if desired.
- Blend (optional):
- For a smoother texture, use an immersion blender to puree part of the soup. Leave some chunks for texture.
- Serve:
- Ladle the soup into bowls, garnish with fresh parsley or thyme, and serve with crusty bread.
