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Creamy Mushroom Soup
A silky, rich, and comforting mushroom soup that is perfect for a quick lunch or a light dinner. Best served with warm crusty bread.
Ingredients
Instructions
In a large pot over medium heat, melt the butter.
Add the chopped onion and cook until translucent, about 3–4 minutes.
Add minced garlic and cook until fragrant, about 30 seconds.
Add the sliced mushrooms and cook until they release moisture and start to brown, about 8–10 minutes.
Sprinkle in the flour, stirring to coat the mushrooms and onions evenly. Cook for 1–2 minutes to remove the raw flour taste.
Slowly whisk in the vegetable broth, stirring constantly to avoid lumps.
Pour in the heavy cream and add thyme. Stir until well combined.
Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until thickened and creamy.
Season generously with salt and pepper to taste.
For a smoother soup, use an immersion blender to partially blend the soup, leaving some mushroom pieces for texture.