Cream of Mushroom Soup

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Ingredients

• 1 large yellow onion
• 3 tbsp unsalted butter
• 200 g button mushrooms (sliced)
• 200 g baby portobello mushrooms (sliced)
• 100 g shiitake mushrooms (stems removed and reserved for stock, caps thinly sliced)
• 2 portobello mushrooms (gills scraped out with a spoon, sliced)
• 1 cup mushrooms (sliced, from the prepared mix)
• 4 cloves garlic
• 2 tbsp olive oil
• 120 ml dry white wine (Chardonnay, Sauvignon Blanc, or Pinot Grigio)
• 3 tbsp all-purpose flour
• 1 l chicken stock (or vegetable stock)
• 3-4 sprigs fresh thyme
• 1 bay leaf
• 240 ml heavy cream
• salt
• black pepper
• 1 tbsp butter
• heavy cream
• fresh thyme

Cookware

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

Steps

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

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.

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

2. Meanwhile, prepare the mushrooms. Use a mix of button mushrooms, baby portobello mushrooms, shiitake mushrooms, and portobello mushrooms. Reserve about mushrooms for garnish.

Use whatever mushrooms you have

3. Press garlic through a garlic press and add to the caramelized onions. Stir for 30 seconds until fragrant.

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. Deglaze with dry white wine. Cook for 5 minutes until the mushrooms absorb most of the wine.

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. Add fresh thyme and bay leaf. Simmer for 15-20 minutes. Remove the thyme sprigs and bay leaf.

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. In a small pan, saute the reserved mushroom slices in butter until golden for garnish.

10. Ladle into bowls and top with the sauteed mushrooms, a drizzle of heavy cream and fresh thyme leaves.