1. Sauté the mushrooms
– Heat the olive oil and butter in a large pot over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for 6-8 minutes until the mushrooms are golden and have released their moisture.
– Remove a few cooked mushrooms for garnish later, if desired.
2. Sauté onions and garlic
– Add the chopped onions to the pot and cook for 3-4 minutes until they soften. Then, add the minced garlic and sauté for another 1-2 minutes until fragrant.
3. Make the roux
– Sprinkle the flour over the mushrooms and onions. Stir well to combine, cooking the flour for about 2 minutes. This will help thicken the soup.
4. Add broth and herbs
– Gradually pour in the vegetable stalk whisking as you pour to avoid lumps. Add the thyme, salt, and black pepper.
– Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10 minutes, allowing the flavors to develop.
5. Blend the soup
– For a smoother texture, use an immersion blender to blend the soup until it reaches your desired consistency. You can blend the entire soup or just part of it if you prefer some mushroom chunks for texture.
6. Add cream
– Stir in the heavy cream and let the soup gently simmer for another 5 minutes. Avoid boiling after adding the cream to prevent curdling.
7. Adjust seasoning
– Taste and adjust salt and pepper as needed.
8. Serve
– Ladle the soup into bowls and garnish with the reserved sautéed mushrooms and fresh parsley or chives, if using.
Enjoy your warm, comforting bowl of Cream of Mushroom Soup
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