What is required
- Half a litre of butter
- 1 small onion, minced
- Olive oil 1/4 cup
- 1 pound of sliced mushrooms (any kind, including portobello, cremini, button, etc.)
- Two garlic cloves, minced
- Thyme, either half a teaspoon dry or one teaspoon fresh
- Season to taste with salt and pepper
- Boil 3 cups of chicken or vegetable stock.
- 1.5-quart measuring cup of heavy cream
- 1 tablespoon of all-purpose flour may be added for thickening purposes.
Steps to Prepare
Sauté the Mushrooms
In a large saucepan, melt olive oil and butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for 8–10 minutes, or until they begin to brown and release their juices.
Add Aromatics for Flavor
Stir in the chopped onion and cook for about 5 minutes, until softened. Add the minced garlic and thyme, and sauté for another minute or two until fragrant. Season with salt and pepper to taste.
Optional: Create a Roux for Thickness
If you prefer a thicker soup, sprinkle a tablespoon or two of flour over the mushrooms and stir well. Cook for an additional 1-2 minutes, whisking constantly, to form a roux. This will help thicken the soup as it simmers.
Add Broth and Simmer
Gradually pour in the broth, stirring well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10–15 minutes to allow the flavors to meld.
Blend for Creaminess
If you prefer a smoother texture, use an immersion blender directly in the pot, or carefully transfer part of the soup to a blender. Purée until smooth, then return it to the pot.
Finish with Cream
Slowly stir in the heavy cream or half-and-half, heating the soup gently while stirring. Be careful not to bring it to a boil. Taste and adjust seasoning with additional salt and pepper as needed.
Serve
Ladle the soup into bowls and garnish with fresh chopped parsley, if desired.
Enjoy a warm, comforting bowl of this velvety mushroom soup on chilly evenings!