Creamy Mushroom Soup

Ingredients:

• 2 tablespoons butter or olive oil
• 1 pound (450g) white mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups vegetable or chicken broth
• 1 cup heavy cream or milk
• 2 tablespoons all-purpose flour (optional, for thickening)
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
• Salt and black pepper to taste
• Fresh parsley or thyme for garnishing

Instructions:

1. Sauté the Mushrooms:
   • Melt butter in a large pot over medium heat.
   • Add sliced mushrooms and sauté for 5-7 minutes until they release their juices and turn golden brown.
   • Remove a handful of mushrooms to use for garnishing later (optional).
2. Cook Aromatics:
   • Add chopped onions and garlic to the pot.
   • Cook for 2-3 minutes until soft and fragrant.
3. Thicken the Soup (Optional):
   • Sprinkle the flour over the mushrooms and stir well to coat.
   • Cook for 1-2 minutes to remove the raw flour taste.
4. Simmer the Broth:
   • Pour in the vegetable or chicken broth.
   • Add thyme, salt, and black pepper.
   • Bring to a gentle boil, then reduce heat and let it simmer for 10 minutes.
5. Blend the Soup (Optional):
   • For a smoother soup, use an immersion blender to puree it partially or fully.
   • If you prefer it chunky, skip this step.
6. Add Cream:
   • Lower the heat and stir in the heavy cream or milk.
   • Heat for 2-3 more minutes without boiling.
7. Serve:
   • Ladle the creamy mushroom soup into bowls.
   • Garnish with the reserved sautéed mushrooms, fresh thyme, or parsley.

Enjoy!

This Creamy Mushroom Soup is rich, flavorful, and easy to prepare, making it a perfect starter or light meal. Pair it with toasted bread for extra comfort!