Creamy Mushroom SoupEarthy mushrooms simmered with garlic and onion in a velvety broth—simple, satisfying, and deeply flavorful.IngredientsMushrooms: 500g (about 4 cups) mixed mushrooms (cremini, button, shiitake), slicedOnion: 1 medium, finely chopped (150g)Garlic: 3 cloves, minced (9g)Broth: 4 cups (960ml) vegetable or chicken brothButter or olive oil: 2 tbspFlour: 2 tbsp (for thickening)Heavy cream: ½ cup (optional for extra richness)Fresh thyme: 1 tsp (or ½ tsp dried)Salt & pepper: to tasteFresh parsley: for garnishInstructionsSauté Aromatics: In a large pot, melt butter or heat oil over medium heat. Add onion and garlic, cook until soft and fragrant (about 5 minutes).Add Mushrooms: Stir in sliced mushrooms and thyme. Cook until mushrooms release moisture and begin to brown (8–10 minutes).Thicken: Sprinkle flour over mushrooms and stir well. Cook 1–2 minutes to eliminate raw flour taste.Add Broth: Slowly pour in broth while stirring. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.Blend (optional): For a smoother texture, blend half the soup and return to pot. Skip this step for a chunkier version.Finish: Stir in cream if using. Adjust salt and pepper to taste. Simmer 5 more minutes.Serve: Ladle into bowls and garnish with fresh parsley.DetailsPrep Time: 15 minutesCook Time: 30 minutesTotal Time: ~45 minutesYield: 4 servingsKcal: ~220 per serving (with cream) Cozy, creamy, and packed with umami—this mushroom soup is a hug in a bowl.
Creamy Mushroom Soup Recipe
