Mushroom Soup Recipe

Cooking Directions

• STEP 1.Heat butter in a large pot over medium heat. Add onions and garlic, and sauté until softened.
• STEP 2.Add sliced mushrooms and cook until they release their moisture and start to brown.
• STEP 3.Sprinkle flour over the mushrooms and stir well to coat. This will help thicken the soup.
• STEP 4.Slowly pour in chicken or vegetable broth, stirring constantly to avoid lumps.
• STEP 5.Add thyme, salt, and pepper. Bring the soup to a simmer and let it cook for about 15 minutes.
• STEP 6.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 7.Return the soup to the pot and stir in heavy cream. Heat gently until warmed through.
• STEP 8.Taste and adjust the seasoning if needed. Serve hot with a sprinkle of fresh parsley on top.

Cooking Tips

• Use a mix of different mushroom varieties for a more complex flavor.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• If you prefer a chunkier soup, reserve some sautéed mushrooms and add them back in at the end.
• Garnish the soup with a drizzle of truffle oil for an extra touch of luxury.

Storage and Serving

• Leftover mushroom soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup gently on the stovetop, adding a splash of broth or cream if needed to adjust the consistency.
• Serve the mushroom soup as an appetizer before a main course or as a light meal with a side salad or bread.