Creamy Mushroom Soup

Instructions

1. Sauté Onion & Garlic
   In a large pot, melt  butter over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for another minute until fragrant.

2. Cook the Mushrooms
   Add sliced mushrooms and cook, stirring occasionally, until they release their liquid and become tender and golden brown, about 8–10 minutes.

3. Add Flour & Broth
   Sprinkle flour over the mushrooms and stir to coat. Cook for 1 minute to remove the raw flour taste.
   Gradually pour in the broth while stirring to prevent lumps. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to allow flavors to blend.

4. Blend if Desired
   For a smooth soup, use an immersion blender directly in the pot to purée to your preferred consistency. For a chunky soup, leave as is, or blend only half.

5. Finish with Cream
   Stir in the heavy cream and warm through over low heat—do not boil. Season generously with salt and pepper.

6. Serve
   Ladle into bowls and garnish with fresh herbs. Serve hot with crusty bread on the side.

Tips & Variations

• For deeper flavor: Add a splash of dry sherry or white wine with the mushrooms.

• Dairy-free option: Use full-fat coconut milk instead of cream.

• Herb enhancement: Add a sprig of thyme or rosemary while simmering the broth.

• Extra richness: Stir in a tablespoon of miso paste or soy sauce at the end.

Enjoy this cozy, creamy mushroom soup as a satisfying starter or a light meal.