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Ingredients:
500g fresh mushrooms (button, cremini, or a mix), cleaned and sliced
1 medium onion, finely chopped
3 cloves garlic, minced
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
1 teaspoon thyme leaves (fresh or dried)
Salt and pepper to taste
Chopped fresh parsley for garnish
Optional: truffle oil for extra flavor (a few drops)
Instructions:
Prepare the Mushrooms:
Clean the mushrooms with a damp cloth or paper towel to remove any dirt. Slice them into uniform pieces.
Sauté the Aromatics:
In a large pot, melt 2 tablespoons of butter over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Cook the Mushrooms:
Push the onions and garlic to the side of the pot and add the remaining 2 tablespoons of butter.
Add the sliced mushrooms and cook them until they release their moisture and start to brown, about 8-10 minutes.
Season the mushrooms with salt, pepper, and thyme leaves. Stir to combine everything evenly.
Create the Roux:
Sprinkle the flour over the mushroom mixture and stir well to coat the mushrooms. Cook for 2-3 minutes to remove the raw flour taste, stirring constantly.
Add Broth:
Gradually pour in the chicken or vegetable broth while stirring continuously to avoid lumps from forming.
Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, allowing the flavors to meld.
Blend the Soup (Optional):
At this point, you can choose to blend the soup for a smoother texture. You can use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender. If using a blender, allow the soup to cool slightly before blending and work in batches if needed.
Add Cream:
Return the blended soup to the pot if necessary and place it over low heat.
Pour in the heavy cream and stir to combine. Let the soup heat through but avoid boiling it to prevent curdling.
Adjust Seasoning:
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve:
Ladle the creamy mushroom soup into bowls.
If desired, drizzle a few drops of truffle oil over each bowl for an extra layer of flavor.
Garnish with chopped fresh parsley.
Enjoy:
Serve the Cream of Mushroom Soup hot with crusty bread or your favorite side dishes.
Note: You can customize this soup by adding a variety of mushrooms, using different herbs, or adjusting the thickness with more or less cream. Truffle oil is optional but adds a luxurious touch to the dish.
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