Rich, earthy mushrooms simmered in a creamy broth with garlic, herbs, and a hint of butter—perfect comfort in a bowl.
Ingredients
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ lbs fresh mushrooms (cremini, button, or a mix), sliced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for lighter)
- 2 tbsp all-purpose flour (optional, for thickening)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics:
In a large pot, melt butter with olive oil over medium heat. Add onion and garlic; cook until softened, about 3 minutes. - Cook Mushrooms:
Add mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until mushrooms release their juices and become golden brown. - Thicken (Optional):
Sprinkle flour over mushrooms and stir for 1–2 minutes to eliminate raw flour taste. - Simmer:
Pour in broth, stirring to combine. Bring to a boil, then reduce to a simmer for 10 minutes. - Make it Creamy:
Stir in cream and simmer another 5 minutes. Season with salt and pepper to taste. - Serve:
Ladle into bowls, garnish with parsley, and serve warm with crusty bread.
Tip: For extra depth, add a splash of dry sherry or white wine when cooking the mushrooms.
Yield: 4–6 servings
Total Time: ~35 minutes