Creamy Mushroom Soup

Ingredients

• 1 pound (450g) fresh mushrooms (button, cremini, or a mix), cleaned and sliced
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, for garnish

1. Prepare the Mushrooms
   Begin by cleaning and slicing the mushrooms.
   To do this, gently wipe them with a damp paper towel or brush to remove any dirt.
   Avoid rinsing mushrooms under water, as they can absorb excess moisture and affect the soup’s texture.
2. Sauté the Mushrooms
   In a large pot, heat the olive oil and 1 tablespoon of butter over medium heat.
   Add half of the sliced mushrooms, cooking until they start to brown and release their moisture (about 5-6 minutes).
   This step adds depth to the soup as browning enhances the mushroom flavor.
   Remove the browned mushrooms from the pot and set aside.
   These will be used as a garnish, adding a textural contrast to the creamy base.
3. Cook the Base
   In the same pot, add the remaining butter and let it melt.
   Add the onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   This brings a slight sweetness that balances the earthy mushrooms.
   Add the garlic and thyme, stirring for about 1 minute until fragrant.
4. Add the Mushrooms and Flour
   Add the remaining half of the sliced mushrooms to the pot and cook until they begin to soften, about 3-4 minutes.
   Sprinkle the flour over the mushroom mixture, stirring well to coat the ingredients evenly.
   This will thicken the soup and give it that luscious, creamy consistency.
   Cook for 2 minutes, stirring frequently, to eliminate the raw flour taste.
5. Simmer with Broth
   Slowly pour in the broth, stirring to dissolve any lumps from the flour.
   Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 15 minutes.
   This simmering stage allows the flavors to meld together beautifully.
6. Blend for Creaminess
   After the soup has simmered, use an immersion blender to blend the soup until smooth.
   If you prefer a chunkier texture, blend only part of the soup, leaving some mushroom pieces whole.
   Alternatively, carefully transfer the soup to a blender in batches, blending until smooth, then return it to the pot.
7. Add Milk and Cream
   Once the soup is blended to your desired consistency, add the milk and heavy cream, stirring well to incorporate.
   Bring the soup back to a gentle simmer, being careful not to boil, as this can cause the cream to separate.
8. Season to Taste
   Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
   The seasoning should enhance the natural mushroom flavors without overpowering them.
9. Serve with Garnish
   Ladle the creamy mushroom soup into bowls and top with the reserved sautéed mushrooms for texture.
   Garnish with freshly chopped parsley or chives for a pop of color and a touch of freshness.

Additional Tips and Variations

Add a Splash of White Wine:
For an extra depth of flavor, add ¼ cup of dry white wine after the onions and mushrooms are cooked, allowing it to reduce before adding the broth.
Mushroom Variety:
Feel free to experiment with different types of mushrooms, like shiitake or portobello, to add complexity to the soup’s flavor profile.
Vegan Option:
Substitute the butter with a plant-based butter, use coconut cream or cashew cream in place of heavy cream, and opt for vegetable broth.