Description
This recipe captures that magic with earthy mushrooms, rich cream, and aromatic herbs, creating a balance of flavors that is as satisfying as it is luxurious.
Ingredients
Scale
For the Soup Base:
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 lb (16 oz) mushrooms (button, cremini, or a mix), sliced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- ½ cup whole milk
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Drizzle of olive oil or cream
- Croutons (optional)
Instructions
Step 1: Sauté the Vegetables
- Heat olive oil and butter in a large pot over medium heat.
- Add onions and garlic, cooking until soft and fragrant, about 3–4 minutes.
- Stir in mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until mushrooms are browned and tender.
Step 2: Build the Base
- Sprinkle flour over the mushroom mixture and stir well. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the broth, stirring constantly to prevent lumps.
Step 3: Simmer and Blend
- Bring the soup to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
- Use an immersion blender to puree the soup until smooth (or blend in batches in a blender).
Step 4: Add the Cream and Milk
- Stir in the heavy cream and milk, and heat gently without boiling.
- Season with salt and pepper to taste.
Step 5: Serve and Garnish
- Ladle the soup into bowls and garnish with fresh parsley, a drizzle of cream, or croutons for added texture.