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Cream of mushroom soup

Wild Mushroom Depth for Quiet Nights

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 pound cremini mushrooms sliced
  • 8 ounces shiitake mushrooms stems removed and sliced
  • 4 ounces oyster mushrooms roughly chopped
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 6 cups vegetable or chicken broth
  • 2 sprigs fresh thyme
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Heat butter and oil in Dutch oven or soup pot over medium-high until butter melts and sizzles.
  2. Sauté onion 5 minutes until soft and translucent; cook garlic another minute until fragrant.
  3. Cook all mushrooms 10-12 minutes, stirring occasionally, until moisture released and browning begins.
  4. Sprinkle in flour; stir to coat and cook 2 minutes to remove raw taste.
  5. Add wine; scrape browned bits and simmer 2 minutes until slightly reduced.
  6. Add broth and thyme; boil, reduce heat, and simmer uncovered 20 minutes to blend flavors.
  7. Remove thyme; add cream and generously season with salt and pepper.
  8. Ladle into bowls; garnish with parsley and serve with crusty bread.