Soup Recipe with Creamy Mushrooms
Bring the Herbs to a Sauté:
In a large saucepan set over medium heat, warm the olive oil and butter. Sauté the chopped onion for another three to four minutes, or until it begins to soften. Add the minced garlic and continue cooking for one more minute.
Get the Mushrooms Cooked:
Slice the mushrooms and add them to the saucepan. The mushrooms will shed their moisture and start to brown after 8 to 10 minutes of cooking, stirring periodically.
Whisk in the Flour:
Toss the mushrooms with the flour and give them a good swirl to coat. To eliminate the raw flour flavor, cook for one or two minutes.
Mash the Vegetables:
To prevent lumps, slowly add the broth, which may be chicken or vegetable, while stirring constantly. Simmer the liquid gently after adding the dried thyme. To get the flavors to blend, heat it for 10 to 12 minutes.
If desired, puree the soup:
Make sure your soup is smooth by blending it with an immersion blender while it’s cooking or by transferring it to a countertop blender in stages. Make half the soup smooth and half chunkier by leaving some of the ingredients whole.
Whisk in the Cream:
Whisk in the milk and heavy cream while reducing heat to low. Add salt and pepper and heat slowly, being careful not to boil.
Place the order:
To make a show-stopping presentation, serve the soup in bowls and top with sautéed mushrooms, fresh parsley, or a drizzle of cream. Accompany with warm crackers or crusty toast.
Notes:
A combination of shiitake, oyster, and cremini mushrooms will give your dish more depth.
To make it dairy-free, you may use coconut milk instead of heavy cream.
Reheat leftovers gently on the stovetop and store in the fridge for up to three days.
