Rich, velvety, and bursting with earthy flavors – the ultimate comfort food that will warm you up from the inside out! This creamy mushroom soup is perfect for cozy nights, special occasions, or when you’re craving a bowl of pure indulgence.

Ingredients:

For the Soup Base:

• 2 tablespoons unsalted butter – for sautéing and creating a rich flavor base
• 1 tablespoon olive oil – helps the butter from burning and adds a slightly fruity note
• 1 medium onion, finely chopped – the foundation for the aromatic flavor profile
• 2 garlic cloves, minced – for a fragrant and savory depth
• 1 pound fresh mushrooms, sliced (button, cremini, or a mix of wild mushrooms) – the star of the soup, bringing earthy flavor and texture
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme) – for a subtle herbal note that complements the mushrooms
• 4 cups chicken or vegetable broth – provides the savory liquid base that ties the soup together
• 1/2 cup heavy cream (or half-and-half for a lighter option) – for creaminess and a smooth finish
• 1 tablespoon all-purpose flour – used as a thickening agent to give the soup that velvety texture
• 1/4 cup Parmesan cheese, grated (optional, for extra richness) – a finishing touch that adds umami depth
• Salt and black pepper, to taste – to season the soup and bring out the flavors
• Fresh parsley, chopped – for garnish and a touch of fresh brightness

Instructions:

Step 1: Sauté the Aromatics

1. In a large pot, heat 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat. The combination of butter and oil will give the soup richness without burning the butter.
2. Once the butter is melted, add the finely chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent.
3. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent the garlic from burning. You’ll want it fragrant and golden, not browned.

Step 2: Cook the Mushrooms

1. Add the 1 pound of fresh mushrooms to the pot, and cook, stirring occasionally, for about 5-7 minutes until the mushrooms soften and release their moisture. The mushrooms should shrink and become tender.
2. As the mushrooms cook, season them with a pinch of salt and black pepper. This helps to draw out their natural flavor.

Step 3: Add the Herbs and Broth

1. Sprinkle in 1 teaspoon dried thyme (or 1 tablespoon fresh thyme). Stir well to incorporate the herbs into the mixture.
2. Pour in 4 cups of chicken or vegetable broth. Stir to combine. Bring the mixture to a simmer over medium heat. Allow it to cook for about 10 minutes to let the flavors meld together. This will allow the broth to reduce slightly, intensifying the flavors.

Step 4: Thicken the Soup

1. In a small bowl, mix the 1 tablespoon of flour with a small amount of the hot broth (about 1/4 cup) to form a smooth slurry. This will prevent the flour from clumping.
2. Stir the flour mixture back into the soup. Continue to simmer for another 5-7 minutes to allow the soup to thicken and the flour to fully cook, giving the soup a smooth, velvety consistency.

Step 5: Add the Cream and Cheese

1. Reduce the heat to low, and stir in the 1/2 cup heavy cream (or half-and-half for a lighter version). This will give the soup its creamy, indulgent texture.
2. If you want a richer flavor, stir in 1/4 cup grated Parmesan cheese for an added layer of savory depth.
3. Stir everything well until the cheese melts and the soup becomes smooth and creamy. Taste and adjust the seasoning with additional salt and black pepper, if needed.

Step 6: Blend (Optional)

1. If you prefer a smoother texture, you can use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender. Be sure to allow it to cool slightly before blending to prevent splattering.
2. For a more rustic texture, leave the soup as-is or blend just half of it to keep some chunky bits of mushrooms.

Step 7: Serve and Garnish

1. Ladle the creamy mushroom soup into bowls.
2. Garnish with a generous sprinkle of chopped fresh parsley for color and freshness.
3. Serve with a side of crusty bread or a light salad for a complete meal.

Tips for Success:

• Mushroom Variety: Feel free to experiment with different mushrooms like shiitake, portobello, or chanterelle for more complex flavors. A mix of wild and button mushrooms can elevate the soup’s taste.
• Make It Lighter: If you’re looking for a lighter version, substitute the heavy cream with milk or half-and-half. The soup will be less rich but still creamy.
• Blending Options: Blend the soup to your desired texture. If you love a velvety smooth soup, blend it completely. If you like a bit more texture, pulse the blender a few times or leave some of the mushrooms in chunky pieces.
• Flavor Boosters: For extra flavor, add a splash of white wine to the sautéed onions and mushrooms, allowing it to reduce before adding the broth.
• Freezing Instructions: Let the soup cool to room temperature before transferring it to airtight containers for freezing. It will keep for up to 3 months. Reheat slowly on the stovetop, adding a bit more cream if needed.

Yield: Serves 4-6

This Creamy Mushroom Soup is the ultimate comfort dish, perfect for a cozy dinner or as a luxurious starter for a special meal. It’s rich, flavorful, and oh-so-satisfying – enjoy every spoonful! 🍄✨