Creamy Mushroom Soup
A rich and velvety mushroom soup made with fresh mushrooms, cream, and aromatic herbs. Perfect for cozy nights or as a comforting starter for any meal.
Ingredients
- 1 lb (450g) fresh mushrooms, sliced
- 1 lb (450g) fresh mushrooms, sliced
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tsp thyme (fresh or dried)
- 1 tsp soy sauce (optional, for umami)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.Add the minced garlic and sliced mushrooms, cooking until the mushrooms are soft and browned, about 8-10 minutes.Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.Gradually pour in the broth, stirring constantly to avoid lumps. Bring to a gentle boil.Reduce the heat to low and stir in the heavy cream, thyme, and soy sauce (if using). Simmer for 10 minutes, allowing the flavors to meld.Season with salt and pepper to taste.Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half or milk for the heavy cream.
- Add a splash of white wine for extra depth of flavor.
- This soup pairs well with crusty bread or a side salad.