A rich and creamy mushroom soup perfect for cozy evenings.
Slice the fresh mushrooms and finely chop the onion and garlic.
Use a sharp knife to ensure clean cuts and preserve the texture of the mushrooms.
In a large saucepan, melt the butter over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the onion and garlic to the saucepan and sauté until fragrant and translucent.
Stir frequently to prevent the garlic from burning.
Add the mushrooms to the saucepan and cook until they release their moisture and become tender.
Cook until the mushrooms are golden for a richer flavor.
Sprinkle the flour over the mushroom mixture and stir well to coat evenly.
This step helps to thicken the soup later.
Gradually pour in the chicken broth while whisking to prevent lumps.
Add the broth slowly to ensure a smooth consistency.
Bring the mixture to a gentle simmer and cook until slightly thickened.
Stir occasionally to prevent sticking.
Stir in the cream, salt, pepper, and nutmeg, and heat through without boiling.
Avoid boiling to keep the cream from curdling.
Serve the soup hot, garnished with fresh herbs if desired.
Serve with a side of crusty bread for a complete meal.
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