Ingredients
- 1 lb (450g) assorted mushrooms (cremini, shiitake, button), sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 1 cup milk (whole or 2%)
- 1/2 cup heavy cream
- Fresh parsley, chopped, for garnish
Instructions
-
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened.
-
Add sliced mushrooms to the pot and cook for 5-7 minutes until they release their moisture and start to brown.
-
Sprinkle the flour over the mushrooms and stir well to coat.
-
Pour in the broth while stirring continuously to avoid lumps.
-
Add dried thyme, dried rosemary, dried sage, salt, and black pepper. Stir to combine.
-
Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld.
-
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
-
Return the soup to the pot and stir in milk and heavy cream. Heat through but do not bring to a boil.
-
Adjust salt and pepper to taste.
-
Ladle the Creamy Mushroom Soup into bowls and garnish with chopped fresh parsley.
-
Serve this delightful and comforting soup with a side of crusty bread or crackers.
Enjoy the Creamy Mushroom Soup with Herbs for a cozy and flavorful experience!
