Cream of Mushroom Soup

Ingredients

Base ingredients:

• 2-3 tablespoons unsalted butter

• 1 large yellow onion, diced OR 2 shallots, chopped

• 3-4 cloves garlic, minced

• 1-2 lbs fresh mushrooms, sliced (white button, cremini, or mixed varieties)

• 2-3 tablespoons olive oil

For the soup base:

• 1/4 to 1/2 cup all-purpose flour

• 3-4 cups chicken broth or vegetable broth

• 1/2 to 1 1/2 cups heavy cream or whole milk

Seasonings:

• 1/4 teaspoon onion powder

• 1/8 teaspoon garlic powder

• 2-3 tablespoons fresh parsley, minced

• 1 tablespoon fresh thyme, minced

• Salt and freshly ground black pepper to taste

Instructions

Step 1: Prepare vegetables
Melt butter in a large pot or saucepan over medium heat. Add diced onions and cook until softened and lightly caramelized, about 5-10 minutes. Add minced garlic and cook for 1-2 minutes until fragrant.

Step 2: Cook mushrooms
Add olive oil to the pot, then add sliced mushrooms in batches to avoid overcrowding. Cook mushrooms over medium-high to high heat for 15-20 minutes, stirring frequently, until they release their liquid and become golden brown.

Step 3: Add flour
Sprinkle flour over the mushroom mixture and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux base for thickening.

Step 5: Simmer and blend
Reduce heat and simmer for 10-15 minutes. For a smoother texture, use an immersion blender to partially blend the soup, or transfer half the soup to a regular blender, blend until smooth, then return to pot.

Step 6: Finish soup
Stir in heavy cream and fresh herbs. Season with salt and pepper to taste. Simmer for 2-3 more minutes to heat through and meld flavors. Serve hot with optional garnishes like fresh herbs or a drizzle of cream.