Delicious Cream of Mushroom Soup

INGREDIENTS:

2 tablespoons oil
1 medium onion (80 g)
500 g mushrooms
2 tablespoons all-purpose flour
1 teaspoon herbes de Provence or ½ teaspoon thyme + ½ teaspoon oregano
3 cups vegetable broth or broth of your choice
1/3 cup white wine
¾ cup heavy cream (180 g)
Salt and pepper to taste
For serving:

Fresh parsley
Toasted bread

DIRECTIONS:

Prepare the Ingredients:

Peel and finely chop the onion.
Clean the mushrooms and slice them thinly.
Cooking the Soup:

Heat the oil in a pan over medium-high heat. Add the chopped onion and sauté until translucent.
Add the mushrooms and continue cooking until they release their juices.
Once the mushrooms have released their juices, sift the flour into the pan. Stir until a sticky mixture forms.
Adding Liquid and Seasonings:

Pour in the broth, white wine, herbes de Provence (or thyme and oregano), and a pinch of salt. Stir gently until the flour is fully dissolved in the broth.
Once the soup thickens, add the heavy cream and immediately turn off the heat. Stir with a hand whisk until the cream is fully incorporated. It’s important not to let the soup boil to prevent curdling. Adjust salt and pepper to taste.
Serving:

You can add some freshly chopped parsley for serving. It’s also great to serve with toasted bread.
Notes:
If you prefer a completely creamy soup, you can use a hand blender to blend the soup before adding the heavy cream.

Enjoy this rich and delicious creamy mushroom soup!