Creamy Mushroom Soup

Preparation

1. 1

   In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.

   5 min
2. 2

   Stir in the garlic and let it cook for another minute.

3. 3

   Add the sliced mushrooms to the pot and cook until they release their juices and begin to brown, about 8–10 minutes. If they start to stick, splash in a bit of broth to deglaze the bottom.

   10 min
4. 4

   Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly.

5. 5

   Gradually pour in the broth, stirring constantly to avoid lumps. Bring to a gentle simmer and let it cook for about 10 minutes until it starts to thicken.

   10 min
6. 6

   Reduce heat to low and stir in the milk. Continue cooking until the soup reaches your desired creaminess, around 5 minutes.

   5 min
7. 7

   Season with salt and pepper to taste. Ladle into bowls, top with fresh thyme, and serve.