Ingredients:

  • 4 tbsp unsalted butter
  • 1 lb cremini mushrooms, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium mushroom broth
  • 1 tsp fresh thyme leaves
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Melt 4 tbsp unsalted butter in a pot over medium heat. Add 1 lb sliced cremini mushrooms, 1 medium diced onion, 1/2 tsp salt, and 1/4 tsp black pepper; cook, stirring occasionally, for 8–10 minutes until mushrooms are mahogany brown and onions are translucent.
  2. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle 3 tbsp all-purpose flour over the mushroom mixture and stir constantly for 2–3 minutes to cook out the raw flour taste.
  4. Gradually pour in 4 cups low-sodium mushroom broth while whisking constantly to prevent lumps. Add 1 tsp fresh thyme leaves and 1 bay leaf.
  5. Bring the liquid to a gentle boil, then reduce heat to low and simmer uncovered for 15–20 minutes.
  6. Remove the bay leaf. Use an immersion blender to blend the soup directly in the pot until completely smooth.
  7. Stir in 1 cup heavy cream and 1 tbsp lemon juice; simmer for another 2 minutes.
  8. Garnish with 1 tbsp chopped fresh parsley before serving.