CREAM OF MUSHROOM SOUP

Step 2: Build the Soup Base

1. Add the Flour
   Sprinkle the flour over the mushrooms and stir for about 1–2 minutes. This will help thicken the soup.
2. Add Broth and Seasoning
   Gradually pour in the chicken or vegetable broth, stirring well to combine and dissolve the flour. Add thyme, and season with salt and pepper to taste.
3. Simmer
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10–15 minutes, allowing the flavors to meld.

Step 3: Blend and Add Cream

1. Blend the Soup (optional)
   For a smoother texture, use an immersion blender to puree the soup directly in the pot, or carefully transfer to a blender and blend until smooth. Leave some mushroom pieces unblended if you prefer a chunkier texture.
2. Add the Cream
   Stir in the heavy cream, and let the soup simmer for another 2–3 minutes until heated through. Taste and adjust seasoning if needed.

Step 4: Serve

1. Ladle and Garnish
   Ladle the cream of mushroom soup into bowls and garnish with freshly chopped parsley for a pop of color.

Tips for the Best Cream of Mushroom Soup

• Use Fresh Mushrooms: A mix of mushrooms (like button, cremini, and shiitake) gives depth of flavor, but any fresh mushrooms work well.
• Adjust the Texture: Blend the soup fully for a creamy consistency, or blend only half for a chunkier texture.
• Lighter Options: Swap heavy cream with half-and-half or whole milk for a lighter version, but note it may be slightly less creamy.