Cream of Mushroom Soup

Ingredients

• White mushrooms 500 g
• Onion 1 medium (120 g)
• Garlic 2 cloves (8 g)
• Butter 30 g
• All-purpose flour 2 tbsp (16 g)
• Chicken broth 750 ml
• Heavy cream 150 ml
• Dried thyme 1 tsp
• Salt 1/2 tsp (3 g)
• Black pepper, ground 1/4 tsp
• Fresh parsley, chopped 2 tbsp (8 g)

Instructions

1. 1

   Slice the mushrooms and finely chop the onion and garlic.

2. 2

   Melt the butter in a large pot and cook the onion over medium heat for 5 minutes until soft.

3. 3

   Add the mushrooms and thyme and cook for 10 minutes, stirring, until their liquid has mostly evaporated; add the garlic for the last minute.

4. 4

   Sprinkle in the flour and stir for 1 minute, then gradually pour in the broth, stirring.

5. 5

   Simmer for 15 minutes, then blend until smooth, leaving a few pieces if you like.

6. 6

   Stir in the cream, season with salt and pepper and heat through without boiling.

7. 7

   Serve sprinkled with parsley.