Creamy Mushroom Soup

Creamy Mushroom Soup

Creamy Mushroom Soup is a rich and comforting soup with a smooth, velvety texture and deep earthy flavors. Made with fresh mushrooms, aromatics, and cream, it’s perfect as a starter, a light meal, or a cozy dish on a chilly day.

Ingredients: 1 pound fresh mushrooms sliced, 1 medium onion finely chopped, 2 cloves garlic minced, 4 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 4 cups chicken or vegetable broth, 1 cup heavy cream, ½ teaspoon dried thyme, salt and black pepper to taste, and optional chopped parsley for garnish.

To prepare the soup, melt the butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.

Add the sliced mushrooms and thyme to the pot and cook for 5–7 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.

Sprinkle the flour over the mushroom mixture and stir well to combine, cooking for 1–2 minutes to remove the raw flour taste. Gradually pour in the broth, stirring constantly to prevent lumps. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.

Remove from heat and use an immersion blender to puree the soup until smooth, or leave it slightly chunky if desired. Stir in the heavy cream and return to low heat, warming the soup without boiling.

Season with salt and black pepper to taste. Serve hot, garnished with chopped parsley if desired.