Description
A rich, velvety cream of mushroom soup that’s both comforting and flavorful. Made with fresh mushrooms, cream, and aromatic herbs, this classic dish is perfect on its own or as a base for many recipes.
Ingredients
Scale
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 400g (14 oz) fresh mushrooms, sliced
- 2 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp olive oil (optional, for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 6-8 minutes. Stir occasionally.
- Sprinkle the flour over the mushrooms and stir well to coat. Cook for another minute to remove the raw flour taste.
- Gradually pour in the broth while stirring constantly to prevent lumps. Add dried thyme, salt, and pepper. Bring to a gentle simmer and cook for 15 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer it to a blender in batches and blend until creamy.
- Reduce the heat to low and stir in the heavy cream or milk. Let it simmer for another 5 minutes, adjusting seasoning as needed.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil for extra richness.
- Prep Time: 10 min
- Cook Time: 25 min