What is required:
Half a liter of butter
1 minced little onion
oil from olives, 1/4 cup
1 pound of sliced mushrooms (any kind, including portobello, cremini, button, etc.)
Two cloves of garlic, finely chopped
Thyme, either ½ teaspoon dried or 1 teaspoon fresh
Adjust seasoning with salt and pepper to preference.
Bring 3 cups of chicken or vegetable broth to a boil.
A 1.5-quart measuring cup of heavy cream; 1 tablespoon of all-purpose flour may be added for thickening purposes.
For decoration, you may add chopped fresh parsley.
Steps to take:
In a large saucepan, heat the olive oil and butter over medium heat until melted. Add the mushrooms and allow them to brown. Continue to simmer, stirring frequently, for an additional 8 to 10 minutes, or until the sliced mushrooms are browned and their juices are released.
For enhanced flavor, sauté the chopped onion for approximately 5 minutes to soften. After a minute or two, incorporate the minced garlic and thyme, continuing to cook until their aromas are fully developed. Adjust the seasoning with salt and pepper to your preference.
Alternatively, consider preparing a Roux: While the mushrooms are cooking, whisk continuously for another minute or two. This will help thicken the soup.
Slowly add the broth and mix well, stirring regularly. To let the flavors to blend, simmer for 10–15 minutes after the ingredients reach a boil.
An immersion blender may be utilized, or alternatively, you can cautiously transfer a portion of the soup into a blender to achieve a smoother consistency, if preferred.
As you stir, gently warm the heavy cream or half-and-half, ensuring that it does not reach a boiling point. Adjust the seasoning with salt and pepper according to your taste.
Before serving, ladle the soup into each bowl, and if you wish, embellish it with freshly chopped parsley.
Enjoy a bowl of this velvety mushroom soup on chilly evenings.