This luxurious cream of mushroom soup is rich, thick, and brimming with the deep, earthy flavors of Portobello mushrooms. It's the perfect blend of elegance and comfort, making it an ideal dish for both special occasions and cozy weeknight dinners.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 pound Cremini or Portobello mushrooms, cleaned and sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until soft and translucent, about 5 minutes.
2. Add the Portobello mushrooms and cook until they are soft and have released their juices, about 8 minutes.
3. Sprinkle the flour over the mushrooms, stir well, and cook for another 2 minutes.
4. Gradually add the vegetable broth, stirring continuously to prevent lumps. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Stir in the heavy cream, and season with salt and pepper. Heat through but do not boil.
6. Use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.
7. Serve hot, garnished with fresh parsley.

Tips

Adding a splash of white wine with the Portobello mushrooms can elevate the flavor profile of this soup. For those seeking a lighter version, the heavy cream can be replaced with half and half or a plant-based alternative without compromising the soup's creamy texture.