Creamy Mushroom Soup

Ingredients:
 

• 2 tablespoons butter
   
• 1 onion, finely chopped
   
• 3 garlic cloves, minced
   
• 500g mushrooms, sliced (use a mix of white, cremini, or portobello for flavor)
   
• 3 cups vegetable or chicken broth
   
• 1 cup heavy cream (or milk for a lighter version)
   
• 1 tablespoon flour (for thickening)
   
• Salt and pepper to taste
   
• Fresh thyme or parsley, for garnish
   
  Instructions:
   

1. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the onion and garlic, and cook until soft and translucent.
    
2. Cook the Mushrooms: Add the sliced mushrooms and cook for about 5-7 minutes, or until they are browned and softened.
    
3. Thicken the Soup: Sprinkle the flour over the mushrooms and stir well. Cook for 1-2 minutes to remove the raw flour taste.
    
4. Add the Broth: Gradually pour in the broth while stirring. Bring to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes.
    
5. Blend (Optional): For a smoother soup, use an immersion blender to puree until smooth. You can also leave some mushroom chunks for texture.
    
6. Add the Cream: Stir in the heavy cream and let it heat through without boiling.
    
7. Season: Add salt and pepper to taste.
    
8. Serve: Garnish with fresh thyme or parsley and serve hot.
    
   Enjoy your warm and creamy mushroom soup!