Indulge in this velvety Cream of Mushroom Soup made with fresh mushrooms, aromatic herbs, and a touch of cream. Perfect as a comforting appetizer or a cozy main course.
In a large pot, melt butter and olive oil over medium heat.
Add chopped onions and cook for about 5 minutes until softened.
Stir in garlic and cook for 1 minute.
Add sliced mushrooms and thyme. Sauté until mushrooms release their moisture and begin to brown (8–10 minutes).
Sprinkle flour over the mushrooms and stir to coat.
Cook for 2 minutes to eliminate raw flour taste.
Slowly pour in the stock while stirring to avoid lumps.
Bring to a boil, then reduce heat and simmer for 10–15 minutes.
For a smooth soup, use an immersion blender or transfer to a blender in batches.
For a chunkier soup, leave as is.
Stir in the cream, heat through but do not boil. Season with salt and pepper.
Ladle into bowls and garnish with chopped parsley or a swirl of cream.
Crusty baguette or garlic bread
Grilled cheese sandwich
A light Chardonnay or Pinot Noir
4 servings