Mushroom Soup
A creamy mushroom soup prepared by sautéing mushrooms and onions, simmered with broth and finished with cream.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Mushroom (sliced) | 500 | Grams |
| Onion (finely chopped) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| Butter (unsalted) | 3 | Tbsp |
| Vegetable Broth (low sodium) | 1 | Liter |
| Heavy Cream (whole milk based) | 250 | Milliliters |
| Flour (all-purpose) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Thyme (dried) | 1 | Tsp |
| Parsley (fresh, chopped) | 1 | Bunch |
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onions and minced garlic, sauté until onions are translucent.
- Add sliced mushrooms and cook until they are browned and tender.
- Sprinkle flour over the mushrooms and stir well to combine.
- Gradually add vegetable broth, stirring constantly to avoid lumps.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
- Stir in heavy cream, salt, black pepper, and thyme. Simmer for another 5 minutes.
- Adjust seasoning if necessary and garnish with fresh parsley before serving.
Kitchen equipment
Immersion Blender