Creamy Mushroom Soup

Warm up with a bowl of our Creamy Mushroom Soup. Made with fresh mushrooms, garlic, and herbs, this velvety soup is perfect for cozy evenings or as a starter for an elegant meal.

Ingredients:

• For the Soup:
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb fresh mushrooms (button, cremini, or a mix), sliced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • Salt and pepper to taste
• For Garnish:
  • Fresh parsley, chopped
  • Drizzle of olive oil or a dollop of sour cream

Instructions:

1. Sauté the Vegetables:
   • Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
   • Add 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 turn golden brown.
3. Make the Soup Base:
   • Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes.
   • Gradually add the vegetable broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Blend and Finish:
   • Use an immersion blender to puree the soup until smooth, or transfer it to a blender and blend in batches.
   • Stir in the heavy cream and dried thyme. Simmer for another 5 minutes. Adjust the seasoning with salt and pepper.
5. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley and a drizzle of olive oil or a dollop of sour cream.

Tips:

• Use a mix of mushrooms like shiitake, cremini, and button for deeper flavor.
• Add a splash of white wine before adding the broth for an elegant touch.
• Pair with crusty bread or garlic toast for a complete meal.

FAQ:

Q: Can I make this soup vegan? A: Yes! Replace heavy cream with coconut milk or a plant-based cream alternative, and ensure the flour is vegan-friendly.

Q: How do I store leftovers? A: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Q: Can I freeze this soup? A: Yes, but avoid adding the cream before freezing. Stir in the cream when reheating for best results.