Cream of mushroom soup

🍄 Cream of Mushroom Soup (Rich & Comforting)

A classic creamy soup with earthy mushrooms—perfect as a starter, side, or main dish 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. Sauté vegetables:
   • In a pot, melt butter over medium heat.
   • Cook onions until soft, add garlic and mushrooms, and sauté 5–7 minutes until mushrooms release moisture.
2. Make roux:
   • Sprinkle flour over the mushrooms and stir for 1–2 minutes to cook the raw flour taste.
3. Add broth:
   • Gradually pour in broth while stirring to avoid lumps.
   • Simmer 5–10 minutes until slightly thickened.
4. Add cream:
   • Stir in cream, season with salt and pepper, and simmer 2–3 more minutes.
5. Optional blending:
   • Use an immersion blender for a smooth soup, leaving some mushroom pieces for texture.
6. Serve:
   • Garnish with fresh thyme or parsley and serve warm.

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Tips

• Sauté mushrooms in a little olive oil first for extra flavor.
• Use half-and-half or milk instead of cream for a lighter version.
• Add a splash of white wine when cooking mushrooms for depth.

I can also give a quick 20-minute version that’s creamy without needing a roux if you want.