Cream of Mushroom Soup

Ingredients:
1/4 cup unsalted butter
1 teaspoon oil, any
1 finely chopped onion
2 cloves garlic, minced
Around 500 grams of mushrooms, sliced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon thyme (fresh or dried)
1 bay leaf
Chopped fresh parsley or coriander for garnish
Salt and pepper as per taste

Instructions:

1. In a large pot, add oil and butter and melt the butter over medium heat. Adding oil will prevent the butter from burning and turning brown. As soon as the butter melts, add the chopped onions and garlic, sauté until softened and fragrant.
2. Add the sliced mushrooms to the pot and cook until they release their moisture and become golden brown. Be cautious and prevent over-cooking and browning of mushrooms as that will change the colour and taste of the mushroom soup.
3. Sprinkle the flour over the mushrooms and stir well to combine. Cook for 2-3 minutes to eliminate the raw flour taste.
4. Slowly pour in the chicken or vegetable broth, keep stirring constantly to avoid lumps. Bring the mixture to a simmer.
5. Add the thyme and bay leaf to the pot. Season with salt and pepper to taste. Allow the soup to simmer for about 15-20 minutes to let the flavours enhance.
6. Reduce the heat to low, and add in the heavy cream. Let the soup simmer for an additional 5 minutes, stirring occasionally.
7. Remove the bay leaf and adjust the seasoning as needed.
8. If you prefer a smoother texture, you can use a blender to puree the soup to your desired consistency or you can leave it chunky if you like.
9. Remove from the stove, pour in soup bowls and serve the cream of mushroom soup hot, garnished with chopped fresh parsley or coriander.

Recipe by: Heema Arya