Cream of Mushroom Soup

🛒 Ingredients

• Cremini Mushrooms 125 g · 28 kcal
• Unsalted Butter 13 g · 93 kcal
• All-Purpose Flour 10 g · 37 kcal
• Low-Sodium Chicken Broth 175 g · 12 kcal
• Heavy Cream 50 g · 170 kcal
• Yellow Onion 25 g · 10 kcal
• Garlic Cloves 3 g · 4 kcal

👨‍🍳 Instructions

1. Clean and slice the cremini mushrooms; finely chop the yellow onion and mince the garlic cloves.
2. In a saucepan over medium heat, melt the butter, then add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the sliced mushrooms to the pan and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes.
4. Sprinkle the flour over the mushrooms and stir well to coat, cooking for 1-2 minutes to toast the flour, forming a roux. Slowly whisk in the chicken broth until smooth.
5. Bring the soup to a simmer and cook for 10-15 minutes, stirring occasionally, until it thickens. Reduce heat to low.
6. Stir in the heavy cream and cook for another 2-3 minutes, just until heated through; do not boil. Season with salt and black pepper to taste. Serve hot, optionally garnished with fresh parsley.