Ingredients:
3 tablespoons butter
½ onion, finely chopped
2 garlic cloves, minced
4 cups mushrooms, sliced (cremini, button, or a mix)
¼ cup all-purpose flour
2 cups vegetable broth
2 cups heavy cream
1 teaspoon thyme (fresh or dried)
Salt and black pepper, to taste
Optional: Chopped parsley for garnish
Instructions:
1. Sauté Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent (about 3–4 minutes). Add the minced garlic and cook for another 30 seconds until fragrant.
2. Cook Mushrooms:
Add the sliced mushrooms and thyme. Sauté for about 8–10 minutes, stirring occasionally, until the mushrooms are browned and have released most of their moisture.
3. Add Flour:
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
4. Add Liquids:
Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Then add the heavy cream. Bring the soup to a gentle simmer, stirring frequently.
5. Simmer:
Reduce heat to low and let the soup simmer for 10–15 minutes, until it thickens to your desired consistency. Stir occasionally.
6. Season:
Taste and season with salt and black pepper as needed.
7. Serve:
Ladle into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread or a side salad.
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