Creamy Mushroom Soup
This rich and velvety mushroom soup is a perfect comfort food for chilly days. A blend of earthy mushrooms, garlic, and cream create a luscious soup that warms you from the inside out.
Prep time: 10 minutesCook time: 20 minutesServes: 4
Ingredients
2 tbsp unsalted butter
1 tbsp olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 lb mixed mushrooms (button, cremini, shiitake), sliced
4 cups chicken or vegetable broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh thyme leaves
1 tbsp all-purpose flour
1/4 cup fresh parsley, chopped for garnish
Instructions
1. In a large pot, melt butter with olive oil over medium heat.
2. Add the onion and garlic, sauté until onion is translucent.
3. Add mushrooms, salt, and pepper; cook until mushrooms are browned and have released their moisture.
4. Stir in flour and cook for 1 minute, stirring constantly.
5. Gradually add broth, stirring continuously to avoid lumps.
6. Bring to a simmer and cook for 15 minutes.
7. Reduce heat to low and stir in the cream and thyme.
8. Cook for another 5 minutes, do not boil.
9. Remove from heat and use an immersion blender to blend until smooth, or transfer to a blender in batches.
10. Serve hot, garnished with fresh parsley.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
