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Creamy Mushroom Soup

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A fast, easy, and incredibly satisfying creamy mushroom soup recipe that’s perfect for chilly evenings or impressing guests. This comforting classic is universally loved and surprisingly simple to make from scratch.

Ingredients

Scale

Main ingredients

  • 2 cloves Garlic (Finely chopped)
  • 1 lb Mushrooms (Any kind, sliced)
  • 1 small Onion (Finely chopped)
  • 1 bunch Fresh Parsley (Finely chopped)
  • 1 tsp Fresh Thyme (Finely chopped)
  • 4 cups Vegetable or Chicken Broth (Your favorite)
  • 1 tbsp All-purpose Flour
  • 1 tsp Salt (To enhance flavors)
  • 1 tsp Black Pepper (A little warmth)
  • 1 tbsp Olive oil (For sautéing)
  • 2 tbsp Butter (For sautéing)
  • 1 cup Heavy Cream (For creaminess)

Instructions

  1. Prep your vegetables: finely chop garlic and onion, slice mushrooms, and finely chop parsley and thyme.
  2. Sauté the aromatics: heat olive oil and butter in a large pot over medium heat. Add chopped onion and cook until translucent (5-7 minutes).
  3. Add garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  4. Cook the mushrooms: add sliced mushrooms to the pot and cook, stirring occasionally, until they release their liquid and turn golden-brown (10-15 minutes).
  5. Thicken the soup: sprinkle flour over the mushrooms and onions, stir to coat, and cook for 1 minute, stirring constantly.
  6. Add broth: gradually pour in the broth, stirring constantly and scraping up any browned bits from the bottom of the pot.
  7. Simmer: bring the soup to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes to allow flavors to meld.
  8. Add cream and herbs: stir in the heavy cream, chopped parsley, and thyme until combined and creamy.
  9. Season to perfection: taste and adjust seasoning with salt and pepper as needed.
  10. Serve and savor: ladle hot soup into bowls and garnish with extra parsley if desired.

Notes

For a smoother texture, blend the soup before adding the cream and herbs. To make dairy-free, use full-fat coconut milk or a dairy-free cream alternative and sauté in extra olive oil.

Find it online: https://speedydishes.com/creamy-mushroom-soup-recipe/