شوربة كريمة المشروم

Cut the white mushrooms into medium slices.

Melt the butter and oil together in a pot over medium heat.

Add the chopped onion and sauté for 3 minutes until soft and slightly golden.

Add the sliced mushrooms and crushed garlic, then stir well.

Season with salt and black pepper and continue stirring for 5–10 minutes until the mushrooms release their water, shrink, and cook through.

Remove half of the cooked mushrooms from the pot and set aside for later

Add the flour to the remaining mushrooms in the pot and stir until no dry flour remains.

Pour in the boiling water and add the chicken broth powder, stirring continuously until smooth.

Use a hand blender to blend the mixture until creamy and smooth.

Add the cooking cream and stir well.

Return the reserved mushrooms to the pot.

Add the thyme and parsley, then let the soup simmer for 3–5 minutes to blend the flavors.

Pour the soup into serving bowls and garnish with a drizzle of cream and some chopped parsley.