Rich and silky, this Creamy Mushroom Soup is a blast of earthy flavors from fragrant herbs, fresh mushrooms, and creamy broth. It's great as an appetizer for a fancy meal or on a cold night since it's simple to prepare and so soothing.
Things needed:
a few tablespoons of unsalted butter
oil (1 tablespoon)
1 thinly sliced tiny onion
2 minced garlic cloves
diced fresh mushrooms (button, cremini, or a combination of the two)—1 pound
half a cup of all-purpose flour
4 cups of vegetable or chicken broth
1/2 cup of heavy cream
half a cup of cream
Dried thyme, 1/2 teaspoon
Adjust with salt & pepper as desired.
Extra topping: Parsley, more mushrooms in the sauté pan, or a dollop of cream
Instructions:
Bring the Herbs to a Sauté:
In a large saucepan set over medium heat, warm the olive oil and butter. Sauté the chopped onion for another three to four minutes, or until it begins to soften. Add the minced garlic and continue cooking for one more minute.
Get the Mushrooms Cooked:
Slice the mushrooms and add them to the saucepan. The mushrooms will shed their moisture and start to brown after 8 to 10 minutes of cooking, stirring periodically.
Whisk in the Flour:
Toss the mushrooms with the flour and give them a good swirl to coat. To eliminate the raw flour flavor, cook for one or two minutes.
Mash the Vegetables:
To prevent lumps, slowly add the broth, which may be chicken or vegetable, while stirring constantly. Simmer the liquid gently after adding the dried thyme. To get the flavors to blend, heat it for 10 to 12 minutes.
If desired, puree the soup:
Make sure your soup is smooth by blending it with an immersion blender while it's cooking or by transferring it to a countertop blender in stages. Make half the soup smooth and half chunkier by leaving some of the ingredients whole.
Whisk in the Cream:
