Creamy Wild Mushroom Soup
Ingredients
- 1 lb mixed wild mushrooms (such as shiitake, oyster, and cremini), sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp nutmeg
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until softened, about 5 minutes.
- Add 2 tablespoons of butter to the pot, then add the sliced mushrooms. Cook until the mushrooms are golden brown and most of the liquid has evaporated, about 10 minutes.
- Stir in the remaining 2 tablespoons of butter and sprinkle the flour over the mushrooms. Cook, stirring constantly, for 2-3 minutes to make a roux.
- Slowly pour in the broth while stirring constantly to prevent lumps. Bring the soup to a simmer and cook for 10-15 minutes until slightly thickened.
- Reduce the heat to low and stir in the heavy cream, thyme, nutmeg, and chopped parsley. Simmer for an additional 5 minutes.
- Season with salt and pepper to taste. If the soup is too thick, you can add more broth to reach your desired consistency.
- Serve hot, garnished with a sprinkle of fresh parsley and a drizzle of olive oil. Enjoy with crusty bread or croutons.
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