Creamy Mushroom Soup Recipe
Ingredients:
2 tablespoons olive oil or butter
1 medium onion, finely chopped
3 garlic cloves, minced
500 g (1 lb) fresh mushrooms (such as button or cremini), sliced
3 cups vegetable or chicken stock
1 cup heavy cream
1 tablespoon all-purpose flour
1 teaspoon fresh thyme leaves (plus extra for garnish)
Salt and pepper to taste
Instructions:
1. Sauté the Vegetables:
Heat olive oil or butter in a large pot over medium heat. Add the onion and garlic, sautéing until translucent.
2. Cook the Mushrooms:
Add the sliced mushrooms to the pot and cook for 5–7 minutes until they release their moisture and turn golden.
3. Add Flour and Stock:
Sprinkle the flour over the mushrooms and stir well. Gradually pour in the stock while stirring to avoid lumps.
4. Simmer:
Add the thyme, salt, and pepper. Reduce heat and let the soup simmer for 10–15 minutes.
5. Blend (Optional):
For a creamier consistency, blend half the soup using an immersion blender or a regular blender, then return it to the pot.
6. Add Cream:
Stir in the heavy cream and simmer for another 5 minutes. Adjust seasoning if needed.
7. Serve:
Ladle the soup into bowls, garnish with fresh thyme, and serve warm with crusty bread.
Enjoy your hearty and delicious creamy mushroom soup!
