Creamy Mushroom Soup
A delightful blend of earthy flavors and rich textures, this Creamy Mushroom Soup warms the soul and impresses with its creamy texture and rich depth of flavor.
Ingredients
Aromatics
- 1 tablespoon olive oil Use good quality olive oil to enhance flavor.
- 1 tablespoon unsalted butter Adds rich flavor.
- 1 medium onion, finely chopped Provides a base flavor.
- 2 cloves garlic, minced Essential for flavor.
Mushrooms
- 450 grams mixed mushrooms (cremini, shiitake, portobello), sliced Provides texture and flavor.
Liquids
- 4 cups vegetable broth Primary liquid base.
- 1 cup heavy cream Adds richness and creaminess.
Thickener & Herbs
- 1 tablespoon all-purpose flour Used to thicken the soup.
- 1 teaspoon fresh thyme leaves Complement the mushrooms.
Seasoning and Garnish
- to taste salt and freshly ground black pepper Season to preference.
- to garnish fresh parsley, chopped Adds color and freshness.
Instructions
Preparation
- Heat the olive oil and butter in a large pot over medium heat.
- Add the chopped onion and minced garlic. Cook for about 4-5 minutes until soft and fragrant.
Cooking
- Add sliced mushrooms to the pot and sauté for about 8-10 minutes until browned and tender.
- Sprinkle in the flour, stirring well to coat the mushrooms. Cook for another 2 minutes.
- Stir in the fresh thyme leaves, then slowly add vegetable broth while scraping the bottom to deglaze the pot.
- Bring to a simmer and cook for about 10 minutes.
- Pour in the heavy cream and stir. Heat for 5 minutes, but do not boil.
- Taste and season with salt and pepper to your preference.
- Ladle the soup into bowls and garnish with chopped parsley before serving.
Notes
For enhanced flavor, consider adding a splash of sherry or white wine. Customize with herbs like oregano or rosemary.