Creamy Mushroom Soup

 

 

 

 

 

Ingredients

½ onion, chopped
4 cups mushrooms, sliced (button or cremini)
¼ cup all-purpose flour
2 cups vegetable broth
2 cups heavy cream
2 cups milk
1 tsp thyme (fresh or dried)
1–2 cloves garlic, minced
Salt & pepper, to taste
Butter or oil for sautéing

Instructions

1. Sauté aromatics
In a large pot, heat 2 tbsp butter or oil.
Add chopped onion and cook until soft (3–4 minutes).
Add minced garlic and cook 30 seconds.
2. Cook the mushrooms
Add sliced mushrooms.
Cook until they release moisture and begin to brown (6–8 minutes).
3. Add the flour
Sprinkle ¼ cup flour over the mushrooms.
Stir well to coat everything evenly.
Cook 1 minute to remove the raw flour taste.
4. Add broth
Slowly pour in 2 cups vegetable broth while stirring.
It should begin thickening.
5. Add cream, milk, and thyme
Add:
2 cups heavy cream
2 cups milk
1 tsp thyme
Stir and bring to a gentle simmer.
(Don’t boil—cream can curdle.)
6. Season
Add salt and black pepper to taste.
Simmer 5–10 minutes until thick and creamy.
7. Optional – Blend
For a smoother soup:
Blend half the soup using a blender or immersion blender.
Combine back with the rest to keep some chunks.
8. Serve