Ingredients
- 1 lb mushrooms, cleaned and sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme or 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Clean and slice the mushrooms into even pieces.
- In a large pot, heat the butter and olive oil over medium heat.
- Add the onion and cook until soft and translucent.
- Stir in the garlic and cook until fragrant.
- Add the mushrooms and cook until they release their moisture and turn golden brown.
- Sprinkle the flour over the mushroom mixture and stir well to coat evenly.
- Slowly pour in the broth while stirring constantly to prevent lumps.
- Bring the soup to a simmer and cook for about 15 minutes.
- Stir in the heavy cream or milk, then season with salt and black pepper.
- Cook for a few more minutes until smooth, creamy, and heated through.
- For a thicker texture, blend part of the soup while leaving some mushroom pieces whole.
- Garnish with fresh thyme or parsley and serve warm.
Notes
- Use a mix of mushrooms such as cremini, shiitake, or portobello for deeper flavor.
- Add a splash of white wine while cooking the mushrooms for extra richness.
- Use milk instead of heavy cream for a lighter soup.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently over low heat and add a splash of broth or milk if the soup becomes too thick.
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 5g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg