How To Cook Creamy Mushroom Soup

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Ingredients

  • 2 tablespoons extra olive oil and more serving
  • 1 medium yellow onion, chopped
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • 1 pound white button mushrooms, stemmed and sliced
  • shittake mushrooms, stemmed and sliced
  • 2 garlic gloves, grated
  • 1/4 cup dry white wine
  • 3 cups vegetable broth
  • 1 tablespoon tamari / light soy sauce
  • 1 tablespoon fresh thyme / basil leaves, plus more for garnish
  • 1/2 cup whipping cream / heavy cream, optional plus more for serving
  • Chopped parsley for garnish
Instructions
  1. Heat the olive oil and butter in a large pot over medium heat.
  2. Add the onion, salt and several grinds of pepper and cook it for 2 minutes or untill softened slightly.
  3. Add half the mushrooms and cook, stirring it occasionally for 5 minutes or untill softened.
  4. Add the remaining mushrooms and cook for another 5 minutes. 

  5. Stir in the garlic, followed by the wine, broth, tamari and thyme. Cover and simmer it for 15 minutes. 

  6. Allow the soup to cool slightly, then transfer two-thirdsof it into a blender. Blend it untill smooth. 

  7. Stir the blended soup back into the pot. Add the cream and cook it for another 2 minutes untill it is warmed through. 

  8. Season to taste. 
  9. Ladle into bowls and served it topped with a drizzle of olive oil and/or crea, fresh parsley and thyme. 



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