Description
This Creamy Mushroom Soup is a rich and flavorful dish that combines the earthy taste of fresh mushrooms with a velvety, creamy broth. It’s perfect for a cozy meal and can be enjoyed on its own or as a starter.
Ingredients
4 tablespoons unsalted butter
1 large onion, diced
4 cloves garlic, minced
1 pound fresh mushrooms (such as cremini or button), sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 cup all-purpose flour
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Sauté Aromatics:
In a large pot over medium heat, melt the butter.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Cook Mushrooms:
Add the sliced mushrooms to the pot.
Cook until they release their moisture and become tender, about 10 minutes.
Stir in the dried thyme and rosemary.
Create Roux:
Sprinkle the flour over the mushroom mixture.
Stir well to combine and cook for 2 minutes to eliminate the raw flour taste.
Add Broth:
Gradually pour in the broth while continuously stirring to prevent lumps.
Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
Blend Soup:
Use an immersion blender to purée the soup until smooth.
Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Add Cream:
Stir in the heavy cream.
Season with salt and freshly ground black pepper to taste.
Heat the soup gently over low heat until warmed through; avoid boiling.
Serve:
Ladle the soup into bowls.
Garnish with chopped fresh parsley.
Serve hot.
Notes
For a lighter version, substitute half-and-half or milk for the heavy cream.
To add depth of flavor, consider adding a splash of dry white wine after cooking the mushrooms and before adding the flour.
This soup pairs well with crusty bread or a side salad.