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Creamy Mushroom Soup
Created by: Howcan Team
Ingredients
- 1/4 cup unsalted butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 lb fresh mushrooms, sliced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, melt 1/4 cup of unsalted butter over medium heat.
- Add 1 finely chopped onion and 2 minced cloves of garlic to the pot. Cook until the onion is soft and translucent, about 5 minutes.
- Add 1 pound of sliced fresh mushrooms to the pot. Cook until the mushrooms are tender and browned, about 8 minutes.
- Sprinkle 3 tablespoons of all-purpose flour over the mushrooms and stir to coat. Cook for 2 minutes to remove the raw flour taste.
- Gradually pour in 4 cups of chicken or vegetable broth, stirring constantly to prevent lumps from forming.
- Bring the soup to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in 1 cup of heavy cream and 1 teaspoon of dried thyme. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to allow the flavors to meld together.
- Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Return the pot to low heat and warm the soup through, if necessary.
- Ladle the creamy mushroom soup into bowls and garnish with chopped fresh parsley before serving.
Creamy mushroom soup has a rich history dating back to ancient times, with mushrooms being a staple in many cultures. The modern version of this beloved dish can be traced back to 18th-century France, where it was popularized by renowned chefs in Parisian restaurants. Today, it is a classic comfort food enjoyed worldwide, with variations in different regions. The best version of this dish can be found in traditional French bistros, where chefs use a blend of wild mushrooms, cream, and aromatic herbs to create a velvety, earthy soup. For a twist, consider adding truffle oil or sherry for an extra depth of flavor.
45 min
4
280 calories
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