Creamy Mushroom Soup
📝 Ingredients
500 g mushrooms (cremini, button, or shiitake), sliced
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups (960 ml) vegetable or chicken broth
2 tablespoons butter (or olive oil)
2 tablespoons all-purpose flour
1 cup (240 ml) heavy cream (or milk for lighter version)
1 teaspoon dried thyme (or 1 tablespoon fresh)
Salt and black pepper, to taste
Optional: 1/4 cup grated cheese (Parmesan or similar)
Optional garnish: fresh parsley
👩🍳 Instructions
- Sauté the vegetables
In a large pot, melt butter over medium heat.
Add chopped onion and cook for 4–5 minutes until soft.
Stir in garlic and cook for 1 minute until fragrant. - Cook the mushrooms
Add sliced mushrooms and cook for 8–10 minutes until they release moisture and turn golden.
Season lightly with salt and pepper. - Make the base
Sprinkle flour over the mushrooms and stir well (this thickens the soup).
Cook for 1–2 minutes to remove the raw flour taste. - Add broth
Slowly pour in the broth while stirring to avoid lumps.
Add thyme and bring to a gentle simmer.
Cook for 10–15 minutes. - Blend (optional)
For a smoother texture, blend part or all of the soup using a blender or hand blender.
Leave some chunks if you like texture. - Add cream
Stir in the cream and simmer for 5 more minutes.
Adjust salt and pepper to taste. - Serve
Ladle into bowls and top with parsley or grated cheese if desired.
💡 Tips
For deeper flavor: add a splash of soy sauce or a squeeze of lemon juice at the end
For a dairy-free version: use coconut milk or oat cream
Serve with crusty bread for a complete meal