Mushroom Cream Soup Recipe

Sauté Vegetables

In a large pot, heat butter or oil over medium heat. Add chopped onions and garlic (optional), cooking until translucent. Stir in the chopped mushrooms and cook until they are soft and browned.

Add Flour

Sprinkle the flour over the cooked vegetables, stirring it well to coat everything evenly. Cook for a couple of minutes to remove the raw flour taste.

Pour in Stock

Slowly add the vegetable or chicken stock, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for a few minutes until it starts to thicken.

Blend and Cream

Remove the pot from heat. Use an immersion blender to blend the soup to your desired consistency. Return the pot to the heat and stir in cream or milk. Season with salt and pepper to taste. Heat through, but do not boil, to prevent the cream from curdling.