Ingredients:
3 tablespoons butter
½ onion, finely chopped
2 garlic cloves, minced
4 cups mushrooms, sliced (cremini, button, or a mix)
¼ cup all-purpose flour
2 cups vegetable broth
2 cups heavy cream
1 teaspoon thyme (fresh or dried)
Salt and black pepper, to taste
Optional: Chopped parsley for garnish
Instructions:
1. Sauté Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
2. Cook the Mushrooms:
Add the sliced mushrooms and thyme to the pot. Sauté until the mushrooms are soft and have released their moisture, about 8–10 minutes.
3. Make the Roux:
Sprinkle the flour over the mushroom mixture. Stir well to coat and cook for 2–3 minutes to eliminate the raw flour taste.
4. Add Broth & Simmer:
Slowly pour in the vegetable broth while stirring to avoid lumps. Bring to a gentle simmer and cook for 5–7 minutes until slightly thickened.
5. Add Cream:
Reduce the heat to low. Stir in the heavy cream and continue to cook for another 5 minutes. Do not boil.
6. Season & Serve:
Season with salt and black pepper to taste. Garnish with chopped parsley if desired.
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