The best cream of mushroom soup

Name: The best cream of mushroom soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: ½ yellow onion, finely chopped; 2 large garlic cloves, finely chopped; Olive oil; 6 tablespoons (90 ml) butter; 1 lb (454 g) cremini mushrooms, sliced; 4 oz (114 g) shiitake mushrooms, sliced; 3 oz (85 g) oyster mushrooms, sliced; The leaves of 6 sprigs of fresh thyme; ½ teaspoon (2.5 ml) dried oregano; 6 tablespoons (90 ml) all-purpose flour; 6 cups (1.5 L) vegetable broth; 1 cup (250 ml) 15% cooking cream; Salt and freshly ground pepper

Preparation 20 min
Cooking 30 min
Servings 4 to 6
Freezing Absolutely

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The best cream of mushroom soup

½ yellow onion, finely chopped
2 large garlic cloves, finely chopped
Olive oil
6 tablespoons (90 ml) butter
1 lb (454 g) cremini mushrooms, sliced
4 oz (114 g) shiitake mushrooms, sliced
3 oz (85 g) oyster mushrooms, sliced
The leaves of 6 sprigs of fresh thyme
½ teaspoon (2.5 ml) dried oregano
6 tablespoons (90 ml) all-purpose flour
6 cups (1.5 L) vegetable broth
1 cup (250 ml) 15% cooking cream
Salt and freshly ground pepper

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Preparation

In a large saucepan over medium heat, add the onion and garlic and drizzle a good stream of olive oil. Cook 3 to 4 minutes, stirring.
Increase the heat to medium high, melt the butter, add the mushrooms, thyme and oregano then season with salt and pepper. Cook for 7 to 8 minutes to break down the mushrooms.
Add the flour, mix and cook for 2 minutes, stirring.
Add the vegetable broth and stir to break up lumps. Bring to a boil, reduce to medium-low heat and simmer for 10 minutes. Season with salt and pepper.
Turn off the heat, add the cream and mix. Stir for 2 to 3 minutes to warm everything up, then serve!