CREAM OF MUSHROOM SOUP

### Instructions for Making Cream of Mushroom Soup:

#### Step 1: Sauté the Vegetables
– In a large pot, heat **1 tablespoon of butter** and **1 tablespoon of olive oil** over medium heat.
– Add the **chopped onion** and cook for about 3-4 minutes, until softened and translucent.
– Add the **minced garlic** and cook for another 30 seconds, just until fragrant. This will build the flavor foundation for the soup.

#### Step 2: Cook the Mushrooms
– Add the **sliced mushrooms** to the pot. Sauté for about 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
– The mushrooms will shrink down as they cook, so make sure to keep stirring to ensure they cook evenly and develop a deep, savory flavor.

#### Step 3: Add the Flour and Seasonings
– Sprinkle the **flour** over the mushrooms and onions, stirring well to coat. This will help thicken the soup and give it that creamy texture.
– Stir in the **dried thyme**, **salt**, and **pepper**, adjusting to your taste. Cook for 1-2 minutes to toast the flour and release its flavor.

#### Step 4: Add the Liquids
– Slowly pour in the **vegetable broth**, stirring constantly to avoid any lumps. Scrape up any browned bits on the bottom of the pot—this will add extra depth of flavor to your soup.
– Next, add the **milk** and stir until the soup begins to thicken. Bring it to a simmer, and let it cook for another 10 minutes, allowing the flavors to meld together and the soup to reach the desired consistency.

#### Step 5: Add Cream for Extra Richness (Optional)
– For a richer, velvety texture, stir in **heavy cream** and continue to simmer the soup for another 5 minutes. This step is optional, but it gives the soup an indulgent, creamy finish.

#### Step 6: Blend the Soup (Optional)
– If you prefer a smoother, creamier texture, use an **immersion blender** to blend the soup directly in the pot until smooth and velvety. Alternatively, you can carefully transfer the soup to a regular blender, blend it, and return it to the pot.
– For a chunkier soup, simply blend a portion of the soup or leave it as is for more texture.

#### Step 7: Serve and Garnish
– Taste and adjust the seasoning with more salt, pepper, or thyme as needed.
– Ladle the soup into bowls and garnish with freshly chopped **parsley** for a burst of color and freshness.

### Tips for the Perfect Cream of Mushroom Soup:
– **Mushroom Variety**: While white button mushrooms are the most commonly used, you can also use **cremini**, **shiitake**, or **portobello mushrooms** for a deeper, more complex flavor.
– **Make it Dairy-Free**: For a dairy-free version, you can use **coconut milk** or **almond milk** instead of cream and milk. You may also want to substitute the butter with olive oil or a plant-based butter alternative.
– **Add Protein**: For a heartier meal, you can add some cooked **chicken**, **bacon**, or **ground turkey** to the soup.
– **Make it Vegetarian**: Use **vegetable broth** instead of chicken broth to make this soup completely vegetarian.
– **Storage**: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months, though it may separate slightly upon thawing. Reheat gently and stir well.

### Why You’ll Love This Cream of Mushroom Soup:
There’s no question that **Cream of Mushroom Soup** is a timeless classic, offering both richness and simplicity in one bowl. The earthy, umami-packed flavor of the mushrooms combines perfectly with the creamy texture of the broth, creating a comfort food that warms your soul. Whether served as a cozy meal on its own, paired with a slice of crusty bread, or used in casseroles and sauces, this soup is sure to satisfy your cravings and become a staple in your recipe collection.

So next time you’re in need of a comforting, creamy dish, look no further than this **Cream of Mushroom Soup**. It’s easy to make, incredibly delicious, and guaranteed to become a family favorite!