Creamy mushroom soup — a soft and simple recipe for cold days

Creamy mushroom soup is one of the most beloved classic recipes of European cuisine: simple, warm and full of flavour, perfect for the cold days of autumn. Fresh mushrooms, lightly fried with butter and onion, give a depth of flavour that is enriched by the sweet cooking cream.

INGREDIENTS (for 4 people):

• 500 g fresh mushrooms (champignon), cut into slices
• 1 medium onion, thinly sliced
• 2 cloves of garlic, crushed
• 2 tablespoons of butter (or olive oil)
• 1 tablespoon of flour
• 750 ml vegetable stock or chicken stock
• 200 ml cooking cream
• Salt and black pepper, to taste
• 1 teaspoon of dried thyme (optional)
• A little grated nutmeg, for the top

PREPARATION STEPS:

1. Melt the butter in a large pot over medium heat. Add the onion and fry for 4–5 minutes until it softens.
2. Add the garlic and the sliced mushrooms. Cook for 8–10 minutes, stirring from time to time, until the mushrooms take on a golden colour and their liquid evaporates.
3. Sprinkle the flour over the mushrooms and mix well for 1 minute, so the flour fries lightly.
4. Pour in the vegetable stock slowly, stirring constantly so that no lumps form. Add the salt, pepper and thyme.
5. Let it simmer gently for 10–12 minutes. Then remove it from the heat and blend it with a hand blender until it becomes creamy and smooth.
6. Add the cooking cream, mix well and warm it for another 2 minutes without letting it boil. Adjust the salt to taste.
7. Serve in deep bowls, with a little grated nutmeg on top and, if you wish, with fried croutons.

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4