Instructions
Cook the mushrooms
Heat butter and olive oil in a large pot over medium heat.
Add mushrooms and cook for 8–10 minutes until browned and tender.
Add onion and garlic
Stir in onion and cook for 3–4 minutes until soft.
Add garlic and cook for 30 seconds.
Make the soup base
Sprinkle flour over the mushrooms and stir well.
Cook for 1–2 minutes to remove the raw flour taste.
Add broth
Slowly pour in the broth while stirring constantly.
Add thyme, salt, and pepper.
Simmer
Bring to a gentle boil.
Reduce heat and simmer for 15 minutes.
Add cream
Stir in the heavy cream.
Simmer for another 5 minutes.
Serve
Taste and adjust seasoning.
Garnish with fresh parsley and serve hot with crusty bread or crackers.
Optional
For a thicker soup like the one in the photo, blend about half of the soup with an immersion blender, then mix it back into the pot while leaving some mushroom pieces whole.
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
