Creamy Mushroom Soup 

Creamy Mushroom Soup 

Ingredients:

• 3 tablespoons butter
• ½ onion, finely chopped
• 2 garlic cloves, minced
• 4 cups mushrooms, sliced (cremini, button, or a mix)
• ¼ cup all-purpose flour
• 2 cups vegetable broth
• 2 cups heavy cream
• 1 teaspoon thyme (fresh or dried)
• Salt and black pepper, to taste
• Optional: Chopped parsley for garnish

Instructions:

1. Sauté Aromatics: In a large pot, melt butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Add garlic and cook for another 1 minute.
2. Cook Mushrooms: Add the sliced mushrooms to the pot. Cook until they release their liquid and it evaporates, about 6–8 minutes.
3. Make the Roux: Sprinkle the flour over the mushrooms and stir well, cooking for 1–2 minutes to eliminate the raw flour taste.
4. Add Broth: Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
5. Add Cream and Seasoning: Stir in the heavy cream and thyme. Simmer for another 5–7 minutes until the soup thickens slightly.
6. Blend (Optional): For a smoother texture, use an immersion blender to blend the soup until creamy, or leave it chunky if preferred.
7. Season: Taste and adjust salt and black pepper as needed.
8. Serve: Ladle soup into bowls and garnish with chopped parsley if desired. Serve warm with crusty bread.