Creamy Mushroom Soup Bowl (Print Version)

A rich blend of earthy mushrooms, aromatic herbs, and silky cream, finished with fresh parsley.

# Ingredients:

01 - 2 tablespoons butter
02 - 1 small onion, diced
03 - 1 tablespoon olive oil
04 - 1 pound mushrooms, such as cremini, button, or portobello, sliced
05 - 2 cloves garlic, minced
06 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
07 - 4 cups vegetable or chicken broth
08 - 1 cup heavy cream or half-and-half for a lighter version
09 - 1 tablespoon all-purpose flour, optional, for thickening
10 - Salt and pepper to taste
11 - Fresh parsley, chopped (for garnish)
12 - Optional: a splash of white wine or sherry for extra depth of flavor

# Directions:

01 - In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and fresh thyme (or dried thyme) and cook for another 1-2 minutes until fragrant.
02 - Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms release their moisture and become soft and browned. If desired, deglaze the pot with a splash of white wine or sherry at this point, scraping any brown bits from the bottom of the pot for extra flavor.
03 - If a thicker soup is preferred, sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste. This will thicken the broth as it simmers.
04 - Pour in the vegetable or chicken broth and bring the soup to a simmer. Let it cook for 10-15 minutes, allowing the flavors to develop and the soup to reduce slightly.
05 - For a smoother texture, use an immersion blender directly in the pot to blend the soup until creamy, leaving some chunks for texture if preferred. Alternatively, transfer the soup to a regular blender in batches, then return it to the pot.
06 - Stir in the heavy cream (or half-and-half for a lighter version) and cook for an additional 3-5 minutes until heated through. Taste the soup and adjust the seasoning with salt and pepper as needed.
07 - Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or grated Parmesan if desired.

# Notes:

01 - For extra depth of flavor, add a splash of soy sauce or a pinch of miso paste.
02 - For a lighter soup, substitute heavy cream with whole milk or coconut milk for a dairy-free option.
03 - This soup can be refrigerated for 3-4 days or frozen for up to 3 months. Allow to cool completely before storing.

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