INGREDIENTS
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 500g (about 1 lb) fresh mushrooms, sliced (cremini, white button, or a mix)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and pepper, to taste
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or whole milk for lighter version)
- Optional: 2 tablespoons chopped parsley, for garnish
Instructions
- Sauté Aromatics:
In a large pot, heat butter and olive oil over medium heat. Add chopped onions and cook until soft and translucent, about 4-5 minutes. Stir in garlic and cook for another 1 minute. - Cook Mushrooms:
Add the sliced mushrooms and thyme. Season with salt and pepper. Cook until mushrooms release their moisture and begin to brown, about 8-10 minutes. - Make the Base:
Sprinkle flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove raw flour taste. - Add Broth:
Gradually pour in the broth while stirring to avoid lumps. Bring to a simmer and cook for 10-15 minutes until thickened slightly. - Blend (Optional):
For a smoother soup, use an immersion blender to puree some or all of the soup. Leave chunks if you prefer texture. - Add Cream:
Reduce heat to low. Stir in the heavy cream and simmer for 5 more minutes. Adjust seasoning with more salt and pepper if needed. - Serve:
Ladle into bowls and garnish with fresh parsley if desired. Serve with crusty bread or a light salad.
Let me know if you’d like a vegan version or one with added protein (like chicken or tofu)!