Cream of Mushroom Soup

👥 6 servings
🔗 Source

From: my website

🥘 Ingredients

  • yellow onion 1 large
  • unsalted butter 3 tbsp
  • button mushrooms 200 g
  • baby portobello mushrooms 200 g
  • shiitake mushrooms 100 g
  • portobello mushrooms 2
  • mushrooms 1 cup
  • garlic 4 cloves
  • olive oil 2 tbsp
  • dry white wine 120 ml
  • all-purpose flour 3 tbsp
  • chicken stock 1 l
  • fresh thyme 3-4 sprigs
  • bay leaf 1
  • heavy cream 240 ml
  • salt
  • black pepper
  • butter 1 tbsp
  • heavy cream
  • fresh thyme

🍳 Cookware

  • large pot
  • garlic press
  • wooden spoon
  • immersion blender
  • small pan
📝

Rich, velvety homemade cream of mushroom soup packed with a mix of wild mushrooms. The secret is properly caramelizing the onions for 40-45 minutes before anything else

📝

Take the time to properly caramelize the onions. This is the most important step in the entire recipe

📝

Use whatever mushrooms you have

  1. 1
    Dice yellow onion into small-to-medium pieces. In a large pot over low-to-medium heat, melt unsalted butter . Add the onion and cook, stirring every 5 minutes, for 40-45 minutes until deeply caramelized, golden, and sweet.
  2. 2
    Meanwhile, prepare the mushrooms. Use a mix of button mushrooms , baby portobello mushrooms , shiitake mushrooms , and portobello mushrooms . Reserve about mushrooms for garnish.
  3. 3
    Press garlic through a garlic press and add to the caramelized onions. Stir for 30 seconds until fragrant.
  4. 4
    Add olive oil to the pot and increase heat to medium-high. Add all the mushrooms (except the reserved garnish portion) and saute for 15 minutes , stirring occasionally, until they cook down completely and release their liquid.
  5. 5
    Deglaze with dry white wine . Cook for 5 minutes until the mushrooms absorb most of the wine.
  6. 6
    Sprinkle all-purpose flour over the mushrooms and stir with a wooden spoon until fully combined and thick. Pour in chicken stock and stir well, scraping up any browned bits from the bottom. Increase heat and bring to a boil to activate the roux, then reduce to a simmer.
  7. 7
    Add fresh thyme and bay leaf . Simmer for 15-20 minutes . Remove the thyme sprigs and bay leaf.
  8. 8
    Using an immersion blender (or working in batches with a regular blender), puree the soup until smooth. Return to low heat and stir in heavy cream . Season with salt and black pepper to taste. Simmer gently for 5 minutes
  9. 9
    In a small pan , saute the reserved mushroom slices in butter until golden for garnish.
  10. 10
    Ladle into bowls and top with the sauteed mushrooms, a drizzle of heavy cream and fresh thyme leaves.

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