Cream of mushroom soup

🍄 Cream of Mushroom Soup (Rich & Comforting)

A smooth, creamy soup with earthy mushroom flavor—perfect as a starter or main with bread.

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Ingredients (4 servings)

• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or milk
• Salt & pepper to taste
• Optional: fresh thyme or parsley for garnish

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Instructions

1. Cook vegetables:
   • In a pot, melt butter over medium heat.
   • Sauté onions until soft, then add garlic and mushrooms. Cook 5–7 minutes until mushrooms release moisture and soften.
2. Make roux:
   • Sprinkle flour over the mushroom mixture and stir for 1–2 minutes to cook out the raw taste.
3. Add broth:
   • Gradually pour in broth while stirring to prevent lumps. Bring to a simmer and cook 5–10 minutes until slightly thickened.
4. Add cream:
   • Stir in heavy cream, season with salt and pepper, and simmer 2–3 more minutes.
5. Blend (optional):
   • For a smooth soup, blend with an immersion blender until creamy. Leave some mushroom pieces for texture if desired.
6. Serve:
   • Garnish with fresh thyme or parsley and serve warm with bread.

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Tips

• For extra flavor, sauté mushrooms in a little olive oil before adding butter.
• Can use half-and-half or milk instead of cream for a lighter version.
• Add a splash of white wine while cooking mushrooms for depth.

I can also give a quick stovetop version that takes under 20 minutes if you want a fast, creamy mushroom soup.