A rich and creamy mushroom soup with a touch of herbs and spices, perfect for a cozy meal.
Heat the olive oil in a large soup pot over medium heat.
Ensure the oil is hot enough before adding the mushrooms to help them brown nicely.
Add the mushrooms and onions to the pot and sauté until the onions are translucent and the mushrooms have released their moisture.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the thyme, rosemary, and garlic, and cook for another 2 minutes until fragrant.
Adding the herbs at this stage enhances their flavor in the soup.
Melt the butter in the pot, then sprinkle in the flour and whisk to combine. Cook for 1-2 minutes to remove the raw flour taste.
Whisk continuously to avoid lumps in the roux.
Gradually pour in the chicken broth while whisking to ensure a smooth mixture.
Pour the broth slowly to maintain a smooth consistency.
Stir in the cream, pepper, seasoning salt, and parsley. Bring the soup to a gentle simmer and let it thicken.
Simmer gently to avoid curdling the cream.
Serve the soup hot, garnished with additional parsley if desired.
Serve with a side of crusty bread for a complete meal.
