Creamy Mushroom Soup

Methods

1. Heat the butter and olive oil in a large saucepan over medium heat.
2. Add the chopped onion and garlic, sautéing for 3–4 minutes until softened and fragrant.
3. Stir in the sliced mushrooms and cook for 8–10 minutes until they release their moisture and become lightly golden.
4. Add The Holly Tree Organic White Pepper Powder, The Holly Tree Organic Thyme Leaves, and Salt, stirring to coat the mushrooms evenly.
5. Sprinkle the flour over the mushrooms and cook for 1–2 minutes, stirring continuously.
6. Gradually pour in the vegetable broth while whisking to prevent lumps. Bring to a gentle simmer and cook for 10 minutes.
7. Blend half of the soup using an immersion blender (or transfer half to a blender), then return it to the pot. This creates a creamy texture while leaving some mushroom pieces intact.
8. Stir in the heavy cream and simmer for another 3–4 minutes until heated through.
9. Ladle into serving bowls and garnish with chopped parsley and a light sprinkle of The Holly Tree Organic White Pepper Powder.