Creamy Mushroom Soup 🍄✨

A rich, velvety soup made with tender mushrooms and a creamy base, perfect for cozying up on a chilly day.

Ingredients:

– 1 lb fresh mushrooms (such as button, cremini, or a mix), sliced

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 3 tbsp unsalted butter

– 4 cups vegetable or chicken broth

– 1 cup heavy cream

– 2 tbsp all-purpose flour

– 1 tsp thyme (fresh or dried)

– Salt and pepper to taste

– 2 tbsp olive oil

– Fresh parsley, chopped (for garnish)

Instructions:

Step 1: Sauté the Vegetables

1. In a large pot, heat olive oil over medium heat.

2. Add the chopped onions and garlic, and sauté for about 3-4 minutes until softened and fragrant.

Step 2: Cook the Mushrooms

1. Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.

Step 3: Make the Soup Base

1. Add the butter to the pot and stir until melted.

2. Sprinkle the flour over the mushrooms and onions, stirring well to coat. Cook for 2-3 minutes to eliminate the raw flour taste.

Step 4: Add Broth and Simmer

1. Slowly pour in the vegetable or chicken broth, stirring to combine. Bring to a simmer and cook for 10 minutes, allowing the soup to thicken slightly.

2. Stir in the thyme, salt, and pepper, adjusting seasoning as needed.

Step 5: Add Cream

1. Lower the heat and slowly pour in the heavy cream. Stir until the soup is smooth and creamy.

2. Let it simmer for another 5 minutes to allow the flavors to meld together.

Step 6: Blend (Optional)

1. For a smoother texture, use an immersion blender to blend part or all of the soup. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 7: Serve

1. Ladle the creamy mushroom soup into bowls and garnish with freshly chopped parsley.