Creamy Mushroom Soup RecipeIndulge in the ultimate comfort food with this rich, velvety, and deeply flavorful Creamy Mushroom Soup. It’s quick to make, incredibly satisfying, and perfect for any cozy night in!🛒 Ingredients2 tbsp unsalted butter1 tbsp olive oil1 lb (500g) fresh mushrooms (Cremini or White Button), sliced1 medium onion, finely chopped2-3 cloves garlic, minced3 tbsp all-purpose flour4 cups chicken or vegetable broth1 cup heavy cooking creamHerbs: 1 tsp dried thyme (or a few sprigs of fresh thyme) and 1 bay leafTo taste: Salt and freshly ground black pepperFor garnish: Fresh parsley, finely chopped (optional)👩🍳 InstructionsSauté the Mushrooms: Melt the butter and olive oil together in a large pot over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they turn golden brown and their liquid evaporates (about 8–10 minutes). Tip: Reserve a few beautiful slices for garnish later!Aromatize: Add the chopped onion and minced garlic to the pot. Sauté for another 3–4 minutes until the onion becomes translucent and fragrant.Thicken the Base: Sprinkle the flour evenly over the mushroom mixture. Stir well and cook for 1–2 minutes to toast the flour slightly—this ensures a perfectly smooth texture without any lumps.Simmer: Gradually pour in the chicken or vegetable broth while stirring continuously to blend the flour. Add the thyme and bay leaf, then bring the soup to a boil.Let the Flavors Meld: Reduce the heat to low and let the soup simmer gently for about 15 minutes, allowing all the rich flavors to combine and deepen.The Creamy Touch: Remove the bay leaf (and fresh thyme sprigs if used). Turn the heat down to low, stir in the heavy cream, and season with salt and black pepper to your liking. Let it heat through for another 2 minutes (do not let it boil vigorously).Serve & Enjoy: Ladle the hot soup into bowls. Top with your reserved sautéed mushroom slices and a sprinkle of fresh parsley.Enjoy it warm with a side of crusty garlic bread! 🥖✨
