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Mushroom soup has long held a place in the hearts and kitchens of many, celebrated for its rich, comforting flavor and velvety texture. Whether it’s a chilly evening or a cozy gathering with friends, a bowl of cream of mushroom soup can evoke feelings of warmth and contentment. While store-bought versions are convenient, they often lack the depth of flavor and freshness that a homemade version can provide. Crafting your own cream of mushroom soup not only allows you to control the ingredients but also gives you the opportunity to tailor the flavors to your liking.

The Best Homemade Cream of Mushroom Soup

Discover the warmth and comfort of homemade cream of mushroom soup with our ultimate recipe! This rich and creamy dish transforms simple ingredients into a delicious masterpiece. Packed with nutritional benefits and endless pairing options, from crusty bread to grilled chicken, it's perfect for any occasion. Elevate your cooking game and impress your loved ones with this classic staple. Try it today! #CreamOfMushroomSoup #ComfortFood #HomemadeSoup #CookingAtHome #MushroomRecipes #FoodieFavorites #HealthyEating
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Ingredients
  

1 pound fresh mushrooms (such as cremini and button), sliced

1 medium onion, diced

2 cloves garlic, minced

4 tablespoons unsalted butter

2 tablespoons olive oil

4 cups vegetable broth (or chicken broth for non-vegetarian option)

1 cup heavy cream

2 tablespoons all-purpose flour

1 teaspoon dried thyme

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil and 2 tablespoons of butter over medium heat.

    Add the diced onion and sauté for about 5 minutes until translucent.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the sliced mushrooms to the pot and season with salt and pepper. Cook until the mushrooms release their moisture and become golden brown, about 8-10 minutes.

          Sprinkle the flour over the mushroom mixture and stir to combine, cooking for another 2 minutes.

            Gradually add the vegetable broth while continuously stirring to avoid lumps.

              Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld together.

                Remove the pot from heat, then use an immersion blender to blend the soup until smooth (or carefully transfer in batches to a blender).

                  Return the pot to low heat and stir in the cream, remaining two tablespoons of butter, and dried thyme. Cook for another 5 minutes, stirring occasionally.

                    Taste and adjust seasoning with salt and pepper if necessary.

                      Serve hot, garnished with fresh parsley.

                        Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6