Instructions
1. Sauté the Aromatics:
In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
2. Cook the Mushrooms:
Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and start to brown.
3. Create the Base:
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
4. Blend for Creaminess:
Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half the soup, leaving some mushroom pieces intact. Alternatively, transfer the soup in batches to a countertop blender and blend until your desired consistency is achieved.
5. Add the Cream and Seasonings:
Stir in the heavy cream, dried thyme, and parsley. Season with salt and black pepper to taste. Simmer for another 5 minutes, allowing the flavors to meld together.
6. Serve:
Ladle the soup into bowls and garnish with fresh parsley, croutons, or a drizzle of olive oil for an elegant touch. Serve warm and enjoy!
Tips for the Best Creamy Mushroom Soup
- Choose Fresh Mushrooms: A mix of cremini, button, and shiitake mushrooms adds depth of flavor to your soup.
- For a Vegan Option: Replace butter with plant-based margarine, use coconut milk instead of heavy cream, and opt for vegetable broth.
- Make It Heartier: Add cooked wild rice or barley for extra texture and substance.
- Store Leftovers: This soup keeps well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to maintain its creamy consistency.
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