Mushroom soup

Name: Mushroom soup
Total time: 2400 s
Yield: 4-6 people
Cuisine: Kenyan
Ingredients: 500 g fresh mushrooms (button, cremini, or mixed), sliced; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 tbsp butter or olive oil; 3 cups vegetable or chicken broth; 1 cup heavy cream (or milk for a lighter option); 1 tsp dried thyme; Salt and black pepper to taste; 2 tbsp all-purpose flour (optional, for thicker soup); Fresh parsley, chopped (for garnish, optional)

Eva Saida @EvaButterfly

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Mushroom soup

Eva Saida @EvaButterfly

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Ingredients

Prep Time: 15 minutesCook Time: 25 minutes

4-6 people

500 gfresh mushrooms (button, cremini, or mixed), sliced
1medium onion, finely chopped
2 clovesgarlic, minced
2 tbspbutter or olive oil
3 cupsvegetable or chicken broth
1 cupheavy cream (or milk for a lighter option)
1 tspdried thyme
Salt and black pepper to taste
2 tbspall-purpose flour (optional, for thicker soup)
Fresh parsley, chopped (for garnish, optional)

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Steps

Prep Time: 15 minutesCook Time: 25 minutes

1

Sauté Aromatics: In a large pot, melt butter or heat oil over medium heat. Add onion and garlic, cooking until soft and fragrant (about 5 minutes).
2

Cook Mushrooms: Add sliced mushrooms and thyme. Cook until mushrooms release their liquid and turn golden brown (about 8-10 minutes).
3

Thicken (Optional): If using flour, sprinkle it over the mushrooms and stir for 1 minute to cook out the raw flavor.
4

Add Broth: Pour in the broth, stirring to combine. Bring to a simmer and cook for 10 minutes.
5

Blend (Optional): For a smoother texture, use an immersion blender to partially or fully blend the soup. Leave some mushroom pieces for texture if desired.
6

Add Cream: Stir in heavy cream or milk, and heat through without boiling. Season with salt and pepper to taste.
7

Serve into bowls, garnish with parsley if using, and serve hot with crusty bread or crackers.
8

TIP:: Adjust cream or broth for desired thickness. Store leftovers in an airtight container in the fridge for up to 3 days.