Creamy Mushroom Soup

Ingredients

• 1/2 cup butter
• 1 small onion, finely minced
• 1/4 cup olive oil
• 1 pound mushrooms, sliced (any variety, such as portobello, cremini, or button)
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
• Salt and pepper, to taste
• 3 cups chicken or vegetable stock
• 1 1/2 cups heavy cream (add 1 tablespoon all-purpose flour if you prefer a thicker soup)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Sauté the Mushrooms: In a large saucepan, heat olive oil and butter over medium heat. Add the sliced mushrooms and cook, stirring often, for about 8–10 minutes, until they begin to brown and release their juices.
2. Add Aromatics: Add the minced onion and cook for about 5 minutes, until softened. Add the garlic and thyme, cooking for another 1–2 minutes until fragrant. Season with salt and pepper to taste.
3. Thicken the Soup (Optional): Sprinkle in the flour, if using, and stir continuously for 1–2 minutes. This will help thicken the soup.
4. Add Broth: Pour in the chicken or vegetable stock, stirring well. Bring to a gentle boil, then reduce the heat and let it simmer for 10–15 minutes, allowing the flavors to meld.
5. Blend for Smoothness: If you prefer a smoother texture, use an immersion blender directly in the pot, or transfer some of the soup to a blender and carefully blend until smooth.
6. Add Cream: Stir in the heavy cream or half-and-half, heating gently but without boiling. Adjust the salt and pepper to your taste.
7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh chopped parsley if desired.

Enjoy this rich, creamy mushroom soup—perfect for a cozy, chilly evening!