Homemade Condensed Cream of Mushroom Soup Delight

Ingredients

• 1 cup fresh mushrooms, diced
• 0.5 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup vegetable or chicken broth
• 0.5 cup heavy cream
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 teaspoon dried thyme
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. In a medium-sized saucepan, heat the butter and olive oil over medium heat.
2. Once melted, add the chopped onions and garlic. Sauté until the onions become translucent, about 3-4 minutes.
3. Stir in the diced mushrooms and cook until they are softened, about 5-7 minutes.
4. Sprinkle the flour over the mushroom mixture, stirring well to combine for about a minute to cook off the raw flour taste.
5. Gradually pour in the vegetable or chicken broth, stirring continuously to avoid lumps. Bring the mixture to a simmer for about 5 minutes.
6. Add the heavy cream, dried thyme, salt, and pepper to the soup. Stir until well combined and bring it back to a gentle simmer.
7. Allow the soup to simmer for an additional 10 minutes, stirring occasionally, until it thickens to your desired consistency.
8. Adjust seasoning, and if desired, use an immersion blender to puree the soup for a creamier texture.
9. Serve hot in bowls, garnished with freshly chopped parsley.