CREAMY MUSHROOM SOUP RECIPE

INGREDIENTS

500g (about 4 cups) mixed mushrooms, such as cremini, button, and shiitake, sliced

1 medium onion, finely chopped (about 150g)

3 cloves garlic, minced (about 9g)

4 cups (960ml) vegetable or chicken broth

3 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon dried thyme

1 cup (240ml) heavy cream

Salt and black pepper, to taste

Fresh parsley, chopped, for garnish

Melt the butter in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened.

Add the minced garlic and sliced mushrooms. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.

Sprinkle the flour over the mushrooms and stir well. Cook for 1 minute.

Slowly pour in the vegetable or chicken broth while stirring continuously to prevent lumps.

Add the dried thyme, salt, and black pepper. Bring the soup to a gentle simmer and cook for 10–15 minutes.

For a smoother soup, blend part or all of the soup with an immersion blender. You can also leave some mushroom pieces whole for extra texture.

Stir in the heavy cream and simmer gently for 2–3 minutes. Do not let the soup boil rapidly.

Taste and adjust the seasoning as needed.

Ladle the creamy mushroom soup into bowls and garnish with fresh parsley. Serve warm with crusty bread.

Enjoy!