The best mushroom cream soup

Name: The best mushroom cream soup
Prep time: 20 min
Cook time: 30 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1/2 yellow onion, finely chopped; 2 large garlic cloves, finely chopped; Olive oil; 6 tablespoons butter; 454 g cremini, sliced; 114 g shiitake, sliced; 85 g oyster mushrooms, sliced; The leaves of 6 sprigs of fresh thyme; 1/2 teaspoon dried oregano; 6 tablespoons flour; 6 cups vegetable broth; 237 ml 15% country cream; Salt and pepper from the mill

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

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Ingredients

1/2 yellow onion, finely chopped
2 large garlic cloves, finely chopped
Olive oil
6 tablespoons butter
454 g cremini, sliced
114 g shiitake, sliced
85 g oyster mushrooms, sliced
The leaves of 6 sprigs of fresh thyme
1/2 teaspoon dried oregano
6 tablespoons flour
6 cups vegetable broth
237 ml 15% country cream
Salt and pepper from the mill

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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 7-8 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.
Close the heat, add the cream and mix. Mix for 2 to 3 minutes to warm everything up and serve afterwards!