Mushroom Soup
This creamy mushroom soup is rich, earthy, and incredibly comforting. With sautéed mushrooms, garlic, onions, and a swirl of cream, it’s the perfect soup for chilly days or elegant starters.
Ingredients
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 500g mixed mushrooms, sliced
- 2 tbsp all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- 1 tsp thyme (fresh or dried)
- Sautéed mushroom slices, for garnish
Instructions
- Heat butter and olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Add sliced mushrooms and cook for 10–12 minutes until browned. Sprinkle in flour and stir for 1 minute.
- Pour in vegetable broth and add thyme. Simmer for 10–15 minutes.
- Blend partially or fully depending on desired texture. Return to pot and stir in cream. Simmer gently for 5 more minutes. Season with salt and pepper.
- Ladle into bowls, garnish with sautéed mushrooms and black pepper. Serve hot.
Notes
- Use a mix of mushrooms for deeper flavor.
- Don’t boil the soup after adding cream.
- Blend fully for a silky texture, or leave it a little chunky for rustic charm.
Find it online: https://dishmio.com/mushroom-soup/