Creamy Mushroom Soup
Ingredients
- 3 tablespoons 3 tablespoons butter
- 1 tablespoon 1 tablespoon oliveoil
- 16 16 mushrooms , stems removed, very thinly sliced (see FAQs)
- 12 shallots – , minced
- 4 garlic cloves , thinly sliced
- 1/4 1/4 all-purpose flour
- 1/2 1/2 white wine (I used Chardonnay)
- 3 3 broth (see notes for a quick homemade MUSHROOM broth option with your stems)
- 1/21 1/21 heavy cream –
- 1 teaspoon 1 teaspoon salt + more to taste
- black pepper freshly ground to taste
- 1 tablespoon1 1 tablespoon fresh thyme (about sprig)
- 1/2 sourdough bread loaf of
- 1/2 1/2 olive oil
- 1 garlic clove
- salt to taste
- black pepper freshly ground to taste
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Instructions
- Prepare the croutons. Set aside.
- Heat the butter and oil in a soup pot over medium high heat. Add the mushrooms and shallots; sauté for 10 minutes until soft, fragrant, and delicious. Add the garlic; sauté for 1-2 minutes.
- Add the flour; stir to coat everything. It will be very thick and dry (see notes). Add the wine slowly, letting the mixture loosen up. Add the broth slowly, stirring to form a smooth-ish soup.
- Add the cream and the salt, pepper, and fresh thyme. Don’t boil it, but if you can give it a little bit of time to just hang out over very low heat (or even off heat), that is ideal – the flavors get better with just a little time to sit. Then again, if you cannot wait (I often can’t), it’s also SO delicious right here, right now, right out of the pot.
- Serve with croutons on top.
Source
Original recipe: View Original