Mushroom Soup

🛒 Ingredients

• Mushrooms (cremini or button) 125 g · 28 kcal
• Unsalted butter 10 g · 72 kcal
• Yellow onion 38 g · 15 kcal
• Garlic cloves 4 g · 6 kcal
• All-purpose flour 8 g · 29 kcal
• Vegetable broth 175 g · 9 kcal
• Heavy cream (35% fat) 38 g · 129 kcal
• Fresh thyme 1 g · 0 kcal

👨‍🍳 Instructions

1. Clean and slice the mushrooms; finely chop the onion and mince the garlic.
2. In a large pot, melt the butter over medium heat, then add the chopped onion and sauté until softened, about 5-7 minutes.
3. Add the minced garlic and sliced mushrooms, cook for another 5-7 minutes until the mushrooms release their liquid and start to brown.
4. Sprinkle in the all-purpose flour and stir well for 1 minute to coat the vegetables and create a roux.
5. Gradually whisk in the vegetable broth, bringing it to a simmer, then reduce heat and let it gently bubble for 10-15 minutes, stirring occasionally.
6. Stir in the heavy cream and fresh thyme, season with salt and pepper to taste, and heat through for 2-3 minutes without boiling.
7. Serve hot, garnished with extra fresh thyme leaves if desired.