Creamy Mushroom Soup

Here’s a delicious and simple Creamy Mushroom Soup recipe for you:

Creamy Mushroom Soup

Ingredients:

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 500g (about 1 lb) mushrooms (button, cremini, or a mix), sliced

• 4 cups (1 liter) vegetable or chicken broth

• 1 cup (240 ml) heavy cream or half-and-half

• 2 tablespoons all-purpose flour (optional, for thickening)

• Salt and black pepper to taste

• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Sauté aromatics:
   In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and cook until translucent (about 4-5 minutes). Add the garlic and sauté for another 1 minute.

2. Cook mushrooms:
   Add the sliced mushrooms to the pot. Cook until the mushrooms release their juices and become soft, about 8-10 minutes. Stir occasionally.

3. Add flour (optional):
   Sprinkle the flour over the mushrooms and stir well to combine. This helps thicken the soup slightly.

4. Add broth:
   Pour in the broth, stirring continuously. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.

5. Blend the soup:
   Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.

6. Add cream and season:
   Stir in the heavy cream. Heat gently until warm, but don’t boil. Season with salt and pepper to taste.

7. Serve:
   Ladle the soup into bowls, garnish with fresh thyme or parsley if desired, and enjoy!