Cream of Mushroom Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Melt the unsalted butter in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the yellow onion to the pot and cook until softened, about 5-7 minutes.

   Ca. 6 min.

   Kokkens note: Stir occasionally to prevent browning too quickly.

3. 3

   Stir in the garlic and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

4. 4

   Add the cremini mushrooms to the pot and cook until they release their liquid and start to brown, about 8-10 minutes.

   Ca. 9 min.

   Kokkens note: Do not overcrowd the pot; cook in batches if necessary to ensure proper browning.

5. 5

   Sprinkle the all-purpose flour over the mushrooms and stir well, cooking for 1-2 minutes to cook out the raw flour taste.

   Ca. 2 min.

   Kokkens note: This creates a roux that will thicken the soup.

6. 6

   Gradually whisk in the vegetable broth, ensuring no lumps remain.

   Ca. 2 min.

   Kokkens note: Adding the broth slowly helps create a smooth consistency.

7. 7

   Bring the soup to a gentle simmer, then reduce the heat to low and cook for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.

   Ca. 12 min.

8. 8

   Stir in the heavy cream, fresh thyme, salt, and black pepper.

   Ca. 1 min.

9. 9

   Heat through for a few minutes, but do not boil after adding the cream.

   Ca. 2 min.

   Kokkens note: Boiling can cause the cream to curdle.

10. 10

    Taste and adjust seasoning as needed.

11. 11

    Serve hot, garnished with fresh parsley if desired.