Step 1: Start by preparing your ingredients. Mince 2 cloves of garlic and finely chop 1 medium onion. In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Once the butter has melted and is sizzling gently, add the chopped onions and garlic to the pot. Sauté them together until they turn translucent and soft, releasing their fragrant aroma. This should take about 5 minutes, stirring occasionally to prevent them from burning.
Step 2: While the onions and garlic are cooking, prepare your mushrooms. Clean 1 pound of mushrooms (you can use a mix of different varieties like white button, cremini, and shiitake for depth of flavor) by gently brushing off any dirt with a mushroom brush or wiping them with a damp cloth. Slice the mushrooms thinly to ensure they cook evenly.
Step 3: Once the onions and garlic are softened, add the sliced mushrooms to the pot. Stir well to coat them in the buttery mixture. Allow the mushrooms to cook undisturbed for a few minutes until they start to release their natural juices. This process will intensify their flavor and create a rich base for the soup. Stir occasionally to prevent sticking.
Step 4: After about 8–10 minutes, when the mushrooms have become tender and caramelized, sprinkle 3 tablespoons of all-purpose flour over them. Stir continuously to ensure the flour is evenly distributed and coats the mushrooms. Cook for an additional 2 minutes to cook off the raw flour taste.
Step 5: Slowly pour in 4 cups of vegetable or chicken broth, stirring constantly as you do so. This will help prevent lumps from forming in the soup. Bring the mixture to a gentle simmer over medium heat, allowing it to thicken slightly.
Step 6: Once the soup has reached a simmer, let it cook for an additional 15–20 minutes, allowing the flavors to meld together and the soup to thicken to your desired consistency. Keep an eye on the heat to maintain a gentle simmer, stirring occasionally to prevent the bottom from sticking.
Step 7: After the soup has simmered and developed its rich flavor, it’s time to add the creamy element. Stir in 1/2 cup of heavy cream, which will add a luxurious richness to the soup. Season the soup generously with salt and freshly ground black pepper to taste. Allow the soup to simmer for an additional 5 minutes to warm through and meld the flavors together.
Step 8: Once the soup is ready, remove it from the heat and let it cool slightly before serving. Ladle the soup into bowls and garnish with fresh chopped parsley or a drizzle of cream, if desired. Serve hot with crusty bread or croutons on the side for dipping and enjoy the comforting warmth and savory flavors of homemade mushroom soup.
