Name: Creamy Garlic Oyster Mushroom Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb oyster mushrooms, cleaned and torn into bite-sized strips; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 medium yellow onion, finely chopped; 4 cloves garlic, minced; 1 tbsp fresh thyme leaves; 3 tbsp all-purpose flour; 4 cups low-sodium vegetable broth; 1/2 cup heavy cream; 1/2 tsp salt, plus more to taste; 1/4 tsp freshly cracked black pepper; 2 tbsp chopped fresh parsley for garnish

Heat the butter and olive oil in a large pot or Dutch oven over medium-high heat until the butter is completely melted and foaming.

Add the torn oyster mushrooms to the pot and sauté for 6 to 8 minutes, stirring occasionally, until they release their liquid, shrink in size, and turn golden brown around the edges.

Stir in the chopped onion, minced garlic, and fresh thyme, then cook for another 3 to 4 minutes until the onion is soft and translucent and the garlic is highly fragrant.

Sprinkle the all-purpose flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste, coating the mushrooms evenly.

Slowly pour in the vegetable broth while whisking continuously to prevent lumps from forming, then bring the mixture to a boil over high heat.

Reduce the heat to low and let the soup simmer uncovered for 10 minutes, allowing the flavors to meld and the broth to thicken slightly.

Stir in the heavy cream and let it warm through for 2 minutes without letting the soup come back to a boil, then season with salt and freshly cracked black pepper to taste.

Ladle the warm soup into bowls, garnish with a sprinkle of fresh parsley, and serve immediately with toasted sourdough bread.