Ingredients:500 g (about 1 lb) fresh mushrooms, sliced1 medium onion, finely chopped3 garlic cloves, minced3 tbsp butter2 tbsp all-purpose flour4 cups warm chicken or vegetable broth1 cup heavy cream2 tbsp olive oilSalt and black pepper, to tasteA pinch of dried thyme or rosemary (optional)Fresh parsley, chopped (for garnish)Instructions:In a large pot, heat the butter with olive oil. Add the onion and garlic, and sauté until softened.Add the sliced mushrooms and cook until they release their juices and turn golden.Sprinkle the flour over the mushrooms and stir well to combine.Gradually pour in the broth while stirring continuously to avoid lumps.Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.Stir in the heavy cream and mix gently until the soup becomes creamy.Season with salt, black pepper, and a pinch of thyme or rosemary if desired.Serve hot, garnished with fresh parsley and a side of crusty bread.Notes:For a smoother texture, blend half of the soup and return it to the pot before adding the cream.This hearty and creamy mushroom soup is perfect as a starter or a cozy light meal.
Creamy Mushroom Soup
