– 1 lb fresh mushrooms, sliced – 1 medium onion, chopped – 2 tbsp butter – 2 tbsp all-purpose flour – 2 cups chicken or vegetable broth – 1 cup heavy cream – Salt and pepper to taste
In a large pot, melt butter over medium heat. Add onions and cook until softened, about 4 minutes. Stir occasionally to avoid burning the onions.
Add sliced mushrooms to the pot and cook, stirring often, until they release moisture and start to brown, about 7-8 minutes.
Sprinkle flour over the mushrooms and onions, stirring to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for about 10 minutes.
Use an immersion blender or regular blender to puree the soup to your desired texture. For a chunkier soup, blend only half of it.
Return the soup to heat and stir in the heavy cream. Continue to simmer, stirring occasionally, for another 5 minutes until creamy.
Season with salt and pepper to taste, and serve hot. Garnish with fresh herbs or croutons if desired for extra flavor and texture.