Ingredients
Scale
- 1 pound fresh mushrooms (cremini, button, or shiitake), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Fresh parsley for garnish
Instructions
- In a large pot, heat butter and olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and cook for an additional minute.
- Add sliced mushrooms; stir occasionally for about 8-10 minutes until browned. Season with thyme, salt, and pepper.
- Sprinkle flour over the mixture; cook for 2 minutes. Gradually stir in broth and simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender.
- Reduce heat and stir in heavy cream. Adjust seasoning if necessary.
- Serve warm garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main
- Method: Sautéing/Blending
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg