Ingredients:
3 Tbsp butter
1/2 onion, finely chopped
2 garlic cloves, minced
4 cups mushrooms, sliced (cremini, button, or a mix)
1/4 cup all-purpose flour
2 cups vegetable broth
2 cups heavy cream
1 tsp thyme (fresh or dried)
Salt and black pepper, to taste
Optional: Chopped parsley for garnish
Instructions:
1. Sauté aromatics:
In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until soft and translucent (about 4–5 minutes). Add the garlic and cook for 1 minute until fragrant.
2. Cook mushrooms:
Add the sliced mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are browned and most of their moisture has evaporated.
3. Make the roux:
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
4. Add broth & simmer:
Slowly pour in the vegetable broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for 5–7 minutes, until slightly thickened.
5. Add cream:
Reduce the heat to low. Stir in the heavy cream and let it heat through—do not boil. Season with salt and black pepper to taste.
6. Blend (optional):
For a smoother texture, use an immersion blender to blend part or all of the soup to your desired consistency.
7. Serve:
Ladle into bowls and garnish with chopped parsley if desired. Serve with crusty bread or a grilled cheese sandwich.
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