Creamy Mushroom Soup Bowl (Print View)

Creamy mushroom soup with sautéed onions, garlic, and thyme, finished with a touch of cream and fresh parsley.

# What You'll Need:

→ Soup Base

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme

→ Mushrooms

06 - 450 grams mushrooms (cremini, button, or portobello), sliced

→ Broth & Thickener

07 - 950 millilitres vegetable or chicken broth
08 - 1 tablespoon all-purpose flour (optional, for thickening)

→ Finishing Touches

09 - 240 millilitres heavy cream or half-and-half
10 - Salt and freshly ground black pepper, to taste
11 - Fresh parsley, chopped, for garnish
12 - Optional: 30 millilitres white wine or dry sherry for deglazing

# Directions:

01 - Melt butter with olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent. Stir in minced garlic and thyme, and cook for 1 to 2 minutes until fragrant.
02 - Add sliced mushrooms to the pot. Cook, stirring occasionally, for 8 to 10 minutes until mushrooms release moisture and achieve a deep golden brown. Optionally, deglaze with white wine or sherry, scraping any browned bits from the bottom.
03 - For a thicker consistency, sprinkle flour over the mushrooms and stir well. Cook for 1 to 2 minutes to eliminate raw flour taste.
04 - Pour in the vegetable or chicken broth. Bring to a gentle simmer and cook for 10 to 15 minutes, allowing flavors to meld and soup to reduce slightly.
05 - For a silky texture, blend soup directly in the pot with an immersion blender, or in batches using a standard blender, leaving some mushroom pieces intact if desired.
06 - Stir in the heavy cream or half-and-half and heat for 3 to 5 minutes. Taste and adjust seasoning with salt and pepper.
07 - Ladle soup into bowls and garnish with fresh parsley. Serve immediately, accompanied by crusty bread or a sprinkle of grated Parmesan, if preferred.

# Notes:

01 - Deglazing with wine or sherry intensifies flavor but can be omitted for a non-alcoholic version.
02 - Half-and-half may be used in place of heavy cream for a lighter texture.
03 - To prevent splattering during blending, let soup cool slightly before using a standard blender.

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