Ingredients :
2 tbsp butter
1 tbsp olive oil
1 medium onion, diced
3–4 cloves garlic, minced
500–600g (1 lb) mushrooms, sliced (use a mix like cremini, button, or portobello)
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1 tsp dried thyme or 1 tbsp fresh thyme
4 cups vegetable or chicken broth
1 cup heavy cream or half-and-half
1 tbsp all-purpose flour (optional, for thickening)
1/4 cup chopped fresh dill or parsley (as garnish)
Optional: 1/4 cup grated Parmesan
👩‍🍳 Instructions:
Sauté Aromatics
In a large pot, heat butter and olive oil over medium heat. Add diced onion and cook until soft and translucent (about 5 minutes).
Add Garlic & Mushrooms
Stir in the garlic and cook for 1 minute. Add the sliced mushrooms, salt, pepper, and thyme. Sauté until mushrooms are browned and have released their moisture, about 10–12 minutes.
(Optional) Add Flour
Sprinkle flour over the mushrooms and stir well to coat. Cook for another 1–2 minutes to get rid of the raw flour taste. This will help thicken the soup slightly.
Pour in Broth
Slowly add the broth while stirring to avoid lumps. Bring to a simmer and let it cook for 10 minutes, allowing the flavors to develop.
Finish with Cream
Reduce heat and stir in the cream. Simmer gently for another 5 minutes. Do not boil once cream is added.
Taste & Adjust
Add more salt, pepper, or herbs to taste. Optional: Stir in grated Parmesan for extra flavor.
Serve Hot
Ladle into bowls and garnish with fresh chopped dill or parsley. Serve with crusty bread or garlic toast.