Creamy Mushroom Soup

Sure! Here’s a simple and delicious recipe for creamy mushroom soup:

Creamy Mushroom Soup

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound (450g) mushrooms, sliced (a mix of your favorites, such as cremini, button, and shiitake)
• 1 tablespoon all-purpose flour
• 4 cups (1 liter) vegetable or chicken broth
• 1 cup (240ml) heavy cream
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Sauté the Aromatics:
   • In a large pot, heat the butter and olive oil over medium heat.
   • Add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
2. Cook the Mushrooms:
   • Add the sliced mushrooms to the pot.
   • Cook until the mushrooms release their moisture and start to brown, about 10 minutes.
3. Make the Roux:
   • Sprinkle the flour over the mushrooms and stir well to combine. Cook for about 2 minutes to get rid of the raw flour taste.
4. Add the Broth:
   • Gradually add the vegetable or chicken broth while stirring continuously to avoid lumps.
   • Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes to let the flavors meld together.
5. Blend the Soup:
   • Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, then return it to the pot.
6. Add the Cream:
   • Stir in the heavy cream and let the soup heat through. Do not let it boil.
   • Season with salt and pepper to taste.
7. Serve:
   • Ladle the soup into bowls, garnish with fresh thyme or parsley if desired, and serve hot with crusty bread.

Enjoy your creamy mushroom soup!