Ingredients
Butter – 2 tbsp
Olive oil – 1 tbsp
Onion – 1 medium, finely chopped
Garlic – 3–4 cloves, minced
Fresh mushrooms (button or cremini) – 400–500 g, sliced
All-purpose flour – 1½ tbsp (for thickening)
Vegetable or chicken broth – 4 cups
Heavy cream – 1 cup (or use half-and-half)
Fresh dill (or parsley) – 2 tbsp, chopped (plus extra for garnish)
Salt – to taste
Black pepper – to taste
Optional: A squeeze of lemon juice or ¼ tsp paprika for depth
Instructions
Sauté the Base
Heat butter and olive oil in a heavy pot over medium heat.
Add onion and cook until soft and translucent (about 3–4 minutes).
Stir in garlic and cook another 30 seconds.Cook the Mushrooms
Add the sliced mushrooms. Sauté for 6–8 minutes until golden and they release their juices.Thicken
Sprinkle in flour, stir well to coat the mushrooms, and cook for 1 minute to remove the raw flour taste.Add Liquid
Gradually pour in the broth while stirring to avoid lumps. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.Make it Creamy
Stir in cream, season with salt and pepper, and cook another 3–4 minutes until smooth and slightly thickened.Finish with Herbs
Turn off the heat, stir in fresh dill or parsley. Garnish with extra herbs before serving.
Serving
Serve hot with crusty bread, garlic toast, or over rice/noodles as a hearty meal.
Q&A
Q: Can I make it dairy-free?
A: Yes! Use coconut cream or cashew cream instead of dairy cream, and olive oil instead of butter.
Q: How do I make it thicker?
A: Increase the flour to 2 tbsp or simmer longer until the liquid reduces.
Q: Can I add meat?
A: For a heartier dish, add cooked shredded chicken or browned ground turkey when adding the broth.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove; avoid boiling to keep the cream smooth.
Q: Can I freeze it?
A: It’s best enjoyed fresh, but you can freeze it without cream. Add the cream after thawing and reheating.