Creamy Mushroom Soup
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 pound (450g) fresh mushrooms (cremini, button, or shiitake), sliced
- 4 tablespoons unsalted butter
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions and cook for about 5 minutes until they become soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Increase the heat slightly and add the sliced mushrooms to the pot. Sauté the mushrooms for 8 to 10 minutes. At first, they will release their moisture, but continue cooking until that liquid evaporates and the mushrooms turn a beautiful golden brown. This browning process is essential for a deep flavor.
- Sprinkle the all-purpose flour over the mushrooms and onions. Stir constantly for 1-2 minutes to cook out the raw flour taste. Stir in the dried thyme, salt, and black pepper to evenly coat the vegetables.
- Slowly pour in the broth while whisking or stirring constantly to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat to low. Let the soup simmer for about 10 minutes, allowing it to thicken slightly.
- Stir in the heavy cream and let the soup heat through for another 2-3 minutes. Do not let it come to a rolling boil after adding the cream. Taste the soup and adjust the seasoning with more salt or pepper if needed. Serve hot, garnished with fresh parsley.
Find it online: https://www.flavfresh.com/dinner/creamy-mushroom-soup/