Step 1: Sauté the Aromatics
In a large pot, heat the butter and olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Step 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 begin to brown.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Step 3: Build the Soup
Gradually pour in the broth, stirring constantly to avoid lumps. Add the dried thyme, salt, and pepper.
Bring the soup to a gentle simmer and let it cook for 10-15 minutes to allow the flavors to meld.
Step 4: Blend the Soup
Using an immersion blender, purée the soup to your desired consistency—smooth or slightly chunky. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
Step 5: Add the Cream
Stir in the heavy cream and heat gently for 2-3 minutes. Avoid boiling to prevent curdling.
Taste and adjust seasoning with more salt, pepper, or a touch of nutmeg for added warmth.
Step 6: Serve
Ladle the soup into bowls and garnish with fresh parsley, sautéed mushrooms, or a drizzle of truffle oil for an elevated finish.
Pair with crusty bread or a side salad for a complete meal.
Why You’ll Love This Soup:
Velvety Texture: The creamy base perfectly complements the earthy mushrooms.
Customizable: Add a splash of white wine for depth, or use wild mushrooms for a gourmet twist.
Comfort in a Bowl: This hearty soup is like a warm hug on a cold day.
Enjoy this Creamy Mushroom Soup as a comforting starter or a satisfying main dish. It’s a timeless classic for mushroom lovers! 🍄✨