Ingredients
Scale
- 1 lb (450g) fresh mushrooms (cremini, button, or shiitake), sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves (or 1 tsp dried)
- 1/4 cup all-purpose flour
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Place a large pot or Dutch oven over medium-high heat. Add the olive oil and 2 tablespoons of butter. Once the butter has melted, add the sliced mushrooms. Cook them without stirring too much for the first few minutes to allow them to brown beautifully. Continue cooking for about 8–10 minutes until the moisture has evaporated and the mushrooms are golden brown.
- Reduce the heat to medium and add the remaining 2 tablespoons of butter to the pot. Stir in the diced onions and cook for 5 minutes until they become translucent. Add the minced garlic and thyme, stirring constantly for about 1 minute until the fragrance fills the kitchen.
- Sprinkle the flour over the mushroom and onion mixture. Stir well to coat everything and cook for 2 minutes. This helps get rid of the raw flour taste and will act as the thickening agent for your soup.
- Slowly pour in the broth while whisking or stirring constantly to prevent lumps from forming. Bring the liquid to a gentle boil, then reduce the heat to low. Let the soup simmer for about 10–12 minutes, allowing the flavors to meld and the liquid to thicken slightly.
- Stir in the heavy cream and let the soup heat through for another 2–3 minutes. Do not let it reach a hard boil once the cream is added. Season with salt and pepper to taste. If you prefer a completely smooth soup, you can use an immersion blender at this stage to puree the mixture.
- Cook Time: 40 minutes
- Diet: Vegetarian