Creamy Mushroom Soup

Creamy Mushroom Soup
 Ingredients
500 g mushrooms (cremini, button, or shiitake), sliced
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups (960 ml) vegetable or chicken broth
2 tablespoons butter (or olive oil)
2 tablespoons all-purpose flour
1 cup (240 ml) heavy cream (or milk for lighter version)
1 teaspoon dried thyme (or 1 tablespoon fresh)
Salt and black pepper, to taste
Optional: 1/4 cup grated cheese (Parmesan or similar)
Optional garnish: fresh parsley
 Instructions

1. Sauté the vegetables
   In a large pot, melt butter over medium heat.
   Add chopped onion and cook for 4–5 minutes until soft.
   Stir in garlic and cook for 1 minute until fragrant.
2. Cook the mushrooms
   Add sliced mushrooms and cook for 8–10 minutes until they release moisture and turn golden.
   Season lightly with salt and pepper.
3. Make the base
   Sprinkle flour over the mushrooms and stir well (this thickens the soup).
   Cook for 1–2 minutes to remove the raw flour taste.
4. Add broth
   Slowly pour in the broth while stirring to avoid lumps.
   Add thyme and bring to a gentle simmer.
   Cook for 10–15 minutes.
5. Blend (optional)
   For a smoother texture, blend part or all of the soup using a blender or hand blender.
   Leave some chunks if you like texture.
6. Add cream
   Stir in the cream and simmer for 5 more minutes.
   Adjust salt and pepper to taste.
7. Serve
   Ladle into bowls and top with parsley or grated cheese if desired.
    Tips
   For deeper flavor: add a splash of soy sauce or a squeeze of lemon juice at the end
   For a dairy-free version: use coconut milk or oat cream
   Serve with crusty bread for a complete meal