Ingredients:
- 500g fresh mushrooms (button, cremini, or a mix)
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon dried thyme (optional)
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions:
1. Prepare the Mushrooms:
- Clean the mushrooms with a damp cloth and slice them thinly. If using different types of mushrooms, slice them accordingly.
2. Cook the Onions and Garlic:
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Cook the Mushrooms:
- Add the sliced mushrooms to the pot. Cook, stirring occasionally, until they release their moisture and start to brown, about 10-15 minutes.
4. Make the Roux:
- Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for about 2 minutes, stirring constantly, to remove the raw flour taste.
5. Add the Broth:
- Gradually add the broth to the pot while stirring. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This will allow the soup to thicken slightly.
6. Blend the Soup:
- Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
7. Add Cream and Season:
- Stir in the heavy cream or milk. Add the dried thyme, and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
8. Serve:
- Ladle the soup into bowls and garnish with fresh parsley or chives if desired. Serve hot with crusty bread or a side salad.
Enjoy your creamy mushroom soup!
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