INGREDENT
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 500 g (about 1 lb) fresh mushrooms, sliced (button, cremini, or mix)
- 3 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- ½ tsp dried thyme (or 1 tsp fresh)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter with olive oil over medium heat.
- Add chopped onion and sauté until soft and translucent, about 4–5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add sliced mushrooms and cook for 6–8 minutes until they release their juices and become golden.
- Sprinkle in flour, stir well, and cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the broth, stirring continuously to avoid lumps.
- Add thyme, salt, and pepper. Bring to a simmer and cook for about 10 minutes.
- Stir in the cream and simmer for another 5 minutes until the soup thickens slightly.
- Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley and crusty bread on the side.
If you want, I can also give you a thicker, café-style mushroom soup version with extra richness. Would you like me to prepare that next?