A delightful and creamy mushroom soup with a touch of fresh herbs, perfect for a cozy meal.
Heat the butter in a Dutch oven over medium heat until melted.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the chopped onion, celery, and carrot to the pot and sauté until the onion is translucent.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the mushrooms to the pot and cook until they release their moisture and soften.
Cooking the mushrooms thoroughly enhances their earthy flavor.
Pour in the chicken broth, add salt and pepper, and bring to a boil. Reduce the heat and simmer for 20 minutes.
Simmering allows the flavors to meld together beautifully.
Remove the pot from heat and let the soup cool slightly. Blend the soup in batches until smooth.
Blend in small batches to avoid overfilling the blender.
Return the blended soup to the pot, stir in the cream, sage, and thyme, and heat gently until warmed through.
Avoid boiling after adding the cream to maintain a smooth texture.
Serve the soup hot, garnished with a sprig of thyme or a drizzle of cream.
Presentation matters—use a ladle for even portions and garnish just before serving.
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