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.
 
