A delightful and creamy mushroom soup with a hint of herbs, perfect for a cozy meal.
Clean the mushrooms by gently wiping them with a damp cloth.
Avoid soaking mushrooms in water as they can absorb it and become soggy.
Slice the mushrooms thinly.
Uniform slices ensure even cooking.
Melt the butter in a soup pot over medium heat.
Use medium heat to prevent the butter from burning.
Add the mushrooms to the pot and sauté until they release their liquid and it mostly evaporates.
Stir occasionally to prevent sticking.
Sprinkle the flour over the mushrooms and stir to coat evenly.
This step helps thicken the soup later.
Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Stirring constantly ensures a smooth consistency.
Add the thyme, bay leaf, and scallions to the pot.
Adding herbs early allows their flavors to infuse the soup.
Simmer the soup on low heat for 20 minutes, stirring occasionally.
Cover the pot partially to prevent excessive evaporation.
Remove the bay leaf from the soup.
Bay leaves are not edible and should always be removed before serving.
Stir in the heavy cream and heat gently until warmed through.
Do not boil the soup after adding cream to prevent curdling.
Season with white pepper to taste.
Adjust seasoning gradually to suit your taste.
Serve the soup hot, garnished with fresh parsley.
Serve with crusty bread for a complete meal.
