Creamy Mushroom Soup

 Creamy Mushroom Soup

 Ingredients:

• 500 g fresh mushrooms (button or cremini), sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 4 cups chicken broth (or vegetable broth)
• 1 cup heavy cream (or cooking cream)
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (optional)
• Fresh parsley for garnish (optional)

 Instructions:

1. Sauté the vegetables
   In a large pot, heat butter and olive oil over medium heat. Add onion and cook for 3–4 minutes until soft. Add garlic and cook for another 30 seconds.
2. Cook the mushrooms
   Add the sliced mushrooms and cook for 8–10 minutes until they release their water and become golden brown.
3. Add flour
   Sprinkle the flour over the mushrooms and stir well. Cook for 1–2 minutes to remove the raw flour taste.
4. Add broth
   Slowly pour in the chicken or vegetable broth while stirring continuously to avoid lumps.
5. Simmer
   Bring to a boil, then reduce heat and let it simmer for 10–15 minutes until slightly thickened.
6. Add cream & seasoning
   Stir in the heavy cream, salt, pepper, and thyme. Let it simmer for another 5 minutes (do not boil strongly after adding cream).
7. Blend (optional)
   You can blend all or part of the soup for a smoother texture, or leave it chunky.
8. Serve
   Garnish with fresh parsley and serve warm with bread or toast