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2 tbsp butter

1 tbsp olive oil

1 small onion, finely diced

3 cloves garlic, minced

16 oz mushrooms (button or cremini), sliced

2 tbsp all-purpose flour

3 cups vegetable or chicken broth

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/2 cup heavy cream

Optional toppings:

Fresh parsley

Croutons

Grated parmesan cheese

1. Heat butter and olive oil in a large pot over medium heat.

2. Add onion and sauté until soft, then stir in garlic until fragrant.

3. Add mushrooms and cook until softened and lightly browned.

4. Sprinkle flour over mushrooms and stir well to coat.

5. Slowly pour in broth, stirring constantly to avoid lumps.

6. Add salt, pepper, and thyme.

7. Bring to a gentle simmer and cook for 10–12 minutes.

8. Use an immersion blender to blend soup until smooth (or leave slightly chunky).

9. Reduce heat and stir in heavy cream.

10. Simmer gently for 2–3 minutes, then serve hot.

• Use cremini mushrooms for deeper flavor.

• Do not boil after adding cream.

• Thickens as it cools—add broth when reheating.

Keywords: creamy mushroom soup, easy mushroom soup, quick comfort soup