Creamy Mushroom Soup

Creamy Mushroom Soup

🕒 Total Time: 35–40 minutes

🍽️ Servings: 4

🧄 Ingredients:

• 2 tbsp butter

• 1 tbsp olive oil

• 1 medium onion, diced

• 3–4 cloves garlic, minced

• 1 lb (450 g) fresh mushrooms, sliced
  (Use cremini, white button, or a mix of wild mushrooms)

• 1 tsp thyme (fresh or ½ tsp dried)

• 1/2 tsp salt, plus more to taste

• 1/4 tsp black pepper

• 2 tbsp all-purpose flour

• 4 cups vegetable or chicken broth

• 1/2 cup heavy cream (or half and half for lighter version)

• Optional: 1 tbsp soy sauce or Worcestershire (adds depth)

• Optional garnish: fresh thyme, cracked pepper, drizzle of cream

🔪 Instructions:

1. Sauté Aromatics
   In a large pot, heat butter and olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute more.

2. Cook the Mushrooms
   Add mushrooms, salt, pepper, and thyme. Cook 8–10 minutes, stirring occasionally, until mushrooms are browned and have released their moisture.

3. Thicken the Soup
   Sprinkle in flour and stir well to coat the mushrooms. Cook for 1–2 minutes to get rid of the raw flour taste.

4. Simmer
   Gradually pour in the broth, stirring to avoid lumps. Bring to a simmer and cook for 10–15 minutes until slightly thickened.

5. Blend (Optional)
   For a silky texture, use an immersion blender to partially or fully puree the soup. Or transfer half to a blender and return it to the pot.

6. Add Cream
   Stir in heavy cream and let it heat through (don’t boil). Taste and adjust seasoning — you may want a splash of soy sauce or Worcestershire for extra umami.

🍽️ Serve:

Ladle into bowls, garnish with a drizzle of cream, fresh thyme, or sautéed mushrooms on top. Serve with warm bread, croutons, or a toasty sandwich.

✅ Tips:

• Vegan version: Use olive oil or plant-based butter, veggie broth, and a dairy-free cream like cashew, oat, or coconut cream.

• Make it heartier: Add cooked barley, wild rice, or shredded chicken.

• Make ahead: Tastes even better the next day!