Ingredients:
• 2 tablespoons butter
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 500g mushrooms, sliced (use a mix of white, cremini, or portobello for flavor)
• 3 cups vegetable or chicken broth
• 1 cup heavy cream (or milk for a lighter version)
• 1 tablespoon flour (for thickening)
• Salt and pepper to taste
• Fresh thyme or parsley, for garnish
Instructions:
1. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the onion and garlic, and cook until soft and translucent.
2. Cook the Mushrooms: Add the sliced mushrooms and cook for about 5-7 minutes, or until they are browned and softened.
3. Thicken the Soup: Sprinkle the flour over the mushrooms and stir well. Cook for 1-2 minutes to remove the raw flour taste.
4. Add the Broth: Gradually pour in the broth while stirring. Bring to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes.
5. Blend (Optional): For a smoother soup, use an immersion blender to puree until smooth. You can also leave some mushroom chunks for texture.
6. Add the Cream: Stir in the heavy cream and let it heat through without boiling.
7. Season: Add salt and pepper to taste.
8. Serve: Garnish with fresh thyme or parsley and serve hot.
Enjoy your warm and creamy mushroom soup!