Creamy Mushroom Soup with Herbs

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

1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened.

2. Add sliced mushrooms to the pot and cook for 5-7 minutes until they release their moisture and start to brown.

3. Sprinkle the flour over the mushrooms and stir well to coat.

4. Pour in the broth while stirring continuously to avoid lumps.

5. Add dried thyme, dried rosemary, dried sage, salt, and black pepper. Stir to combine.

6. Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld.

7. 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.

8. Return the soup to the pot and stir in milk and heavy cream. Heat through but do not bring to a boil.

9. Adjust salt and pepper to taste.

10. Ladle the Creamy Mushroom Soup into bowls and garnish with chopped fresh parsley.

11. 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!