Cream of mushroom soup
Browned mushrooms, onion and thyme simmered in stock, thickened with a little flour and blended with cream into a rich, earthy soup.
Method
- 1
Melt half the butter in a large saucepan over medium-high heat.
- 2
Add the mushrooms and cook, stirring occasionally, until their liquid has evaporated and they are browned at the edges.
- 3
Set aside a large spoonful of the browned mushrooms for garnish.
- 4
Lower the heat to medium, add the rest of the butter and the onion, and cook until the onion is soft.
- 5
Stir in the garlic and thyme leaves and cook until fragrant.
- 6
Sprinkle over the flour and stir constantly so it coats everything and loses its raw smell.
- 7
Pour in the hot stock a ladleful at a time, stirring well after each addition so no lumps form.
- 8
Bring to a gentle simmer and cook until slightly thickened and the mushrooms are very tender.
- 9
Blend until mostly smooth, leaving a little texture if you like.
- 10
Stir in the cream and heat through gently without boiling.
- 11
Season with salt and pepper, then serve topped with the reserved mushrooms and the parsley.
Notes
- Brown the mushrooms well at the start. That colour is where most of the soup's depth comes from.
- A small handful of dried porcini, soaked in some of the hot stock, gives a stronger wild mushroom flavour.
- Vegetable stock keeps the soup vegetarian. Chicken stock gives a slightly richer, rounder result.
Equipment
Large saucepan, Wooden spoon, Stick blender or jug blender, Ladle