Ingredients (serves 4–6):
-
2 tablespoons olive oil or butter
-
1 medium onion, chopped
-
3 cloves garlic, minced
-
1½ pounds (about 700g) mushrooms, sliced (cremini, button, shiitake, or a mix)
-
1 teaspoon fresh thyme (or ½ tsp dried)
-
½ teaspoon salt (adjust to taste)
-
½ teaspoon black pepper
-
1 tablespoon all-purpose flour (for thickening)
-
4 cups vegetable or chicken broth
-
¾ cup heavy cream (or half-and-half for lighter)
-
Optional: splash of dry white wine (¼ cup)
-
Optional: grated Parmesan for serving
-
Fresh parsley or thyme for garnish
🧑🍳 Instructions:
1. Sauté Aromatics:
-
Heat oil or butter in a large pot over medium heat.
-
Add chopped onion and sauté for 4–5 minutes until soft.
-
Stir in garlic and cook for 30 seconds.
2. Cook Mushrooms:
-
Add mushrooms and cook, stirring occasionally, for 10–15 minutes, until mushrooms are deeply browned and most moisture is gone.
-
Season with salt, pepper, and thyme.
-
Optional: Deglaze with white wine and let it cook off (2–3 minutes).
3. Make It Creamy:
-
Sprinkle in flour and stir well for 1 minute to coat the mushrooms.
-
Slowly pour in broth while stirring to avoid lumps.
-
Bring to a simmer and cook for 10–15 minutes, stirring occasionally.
4. Blend (Optional):
-
For a smoother texture, use an immersion blender to partially or fully blend the soup — or transfer half to a blender and puree, then return to the pot.
5. Add Cream:
-
Stir in heavy cream.
-
Simmer gently for another 5 minutes, then taste and adjust seasoning.
6. Serve:
-
Ladle into bowls.
-
Garnish with parsley, more cream, or a sprinkle of Parmesan.
✅ Tips:
-
Use a mushroom mix for deeper flavor — cremini + shiitake is a great combo.
-
Make it vegan by using plant-based butter, veggie broth, and coconut cream or oat milk.
-
Serve with crusty bread, garlic toast, or over rice for a hearty meal.