Creamy Mushroom Soup Recipe

Ingredients:

• 1 lb mixed mushrooms (such as shiitake, button, and portobello), sliced
• 1 medium onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1/4 cup unsalted butter
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the onions and carrots, sautéing until the onions are translucent and carrots begin to soften, about 5 minutes. Add the garlic and sauté for another minute until fragrant.
2. Cook Mushrooms: Add the sliced mushrooms to the pot, and cook until they are golden and have released their moisture, about 8 minutes.
3. Add Herbs and Flour: Stir in the thyme and rosemary. Sprinkle the flour over the vegetables and stir to coat. Cook for a minute to remove the raw flour taste.
4. Add Broth: Gradually pour in the broth while stirring constantly to incorporate the flour and prevent lumps. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the vegetables are tender.
5. Add Cream: Reduce the heat to low, and stir in the heavy cream. Heat through, but do not allow the soup to boil after adding the cream.
6. Season: Taste and adjust seasoning with salt and pepper.
7. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

This creamy mushroom soup is perfect for a chilly day and pairs wonderfully with crusty bread or a light salad. Enjoy the rich flavors and hearty texture!