Here’s a cozy, comforting recipe for Creamy Mushroom Soup that’s rich, earthy, and perfect for chilly evenings 🍄🥣:
🍄 Ingredients (Serves 4)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 lb (450g) fresh mushrooms (cremini, button, or mix), sliced
- 1 tsp thyme (fresh or dried)
- 3 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half for lighter version)
- Salt and pepper to taste
- Optional: splash of white wine, chopped parsley for garnish
🔪 Instructions
- Sauté aromatics: In a large pot, melt butter with olive oil. Add onion and garlic, cook until soft.
- Cook mushrooms: Add mushrooms and thyme. Sauté until mushrooms release their moisture and begin to brown.
- Thicken: Sprinkle flour over mushrooms, stir well to coat. Cook for 1–2 minutes.
- Add broth: Gradually pour in broth, stirring constantly. Bring to a boil, then reduce to simmer for 10–15 minutes.
- Blend (optional): For a smoother texture, blend part or all of the soup using an immersion blender.
- Finish with cream: Stir in cream, simmer for 5 more minutes. Season with salt and pepper.
- Serve: Ladle into bowls, garnish with parsley or a drizzle of cream.
