- 500 g fresh button mushrooms – sliced
- 50 g salted butter
- 2 onions – sliced thinly
- 4 cloves garlic – chopped
- 1.5 tbsp all purpose flour
- 4 cups vegetable/chicken broth
- 1/2 cup cream
- 1 cup milk
- salt and black pepper to taste
- 1 sprig fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- Slice mushroom thinly.
- Melt the butter in a heavy-based pan and saute the onion, garlic and thyme for 1 minute.
- Add flour and keep stirring for a minute.
- Throw in the mushroom and season with salt and black pepper. Cook until the mushroom just softens.
- Pour in broth and stir continuously.
- Reduce the heat and simmer gently for a few minutes, stirring occasionally.
- Pour in milk and once it almost reaches a soft boil, add in cream into the soup.
- Reheat gently, stirring. Do not allow the soup to boil. Season with more salt and pepper, and garnish with some chopped parsley/thyme.
Nutrition
- Serving Size: 6
- Calories: 190
- Sugar: 5g
- Sodium: 691mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 43mg
