Cream of Mushroom Soup (Print Version)
# Ingredients:
01 -
4 tablespoons of salted butter
02 -
1 tablespoon of olive oil
03 -
2 large onions, chopped finely
04 -
4 garlic cloves, minced into a paste
05 -
1 ½ pounds (700 g) of fresh chestnut mushrooms, thinly sliced
06 -
4 teaspoons fresh thyme, divided
07 -
½ cup of Vin Jaune, or use a dry white or red wine
08 -
6 tablespoons of plain flour
09 -
4 cups (1 liter) of reduced-sodium chicken stock
10 -
1 to 2 teaspoons of sea salt, depending on taste
11 -
½ to 1 teaspoon of freshly cracked black pepper, to taste
12 -
2 crumbled beef bouillon cubes
13 -
1 cup of heavy cream or use crème fraîche (or even evaporated milk if you prefer)
14 -
½ tablespoon chopped flat-leaf parsley (to garnish)
15 -
½ tablespoon more of chopped fresh thyme for garnishing
# Instructions:
01 -
Add butter and olive oil to a big soup pot over medium heat, allowing the butter to melt fully. Toss in the chopped onion, letting it soften for around 2-3 minutes. Stir in the minced garlic and cook for about 1 more minute until it smells great.
02 -
Scatter the sliced mushrooms and half of the thyme (2 teaspoons) into the pot. Stir for around 5 minutes while they release their juices. Once they’ve softened, pour in the Vin Jaune and simmer for 3 minutes to cook off the alcohol.
03 -
Dust the mushrooms with the flour, stirring everything really well, and cook for about 2 minutes. Gradually pour in the chicken stock while mixing constantly to prevent lumps. Once fully combined, bring everything to a boil, then lower the heat to medium-low.
04 -
Add salt, pepper, and the crumbled bouillon cubes for flavor. Cover the pot and let everything bubble gently for about 10-15 minutes, stirring every so often, until it all thickens up a bit.
05 -
Turn the heat down and stir the cream, crème fraîche, or evaporated milk into the soup. Let it simmer on low for a few more minutes, making sure it doesn’t come to a full boil. Taste and adjust the salt and pepper if it needs more seasoning.
06 -
Before serving, sprinkle in the parsley and the leftover thyme. Dish up the soup warm and top it with extra fresh herbs if you enjoy more flavor.
# Notes:
01 -
Skip the cream if you’d like a dairy-free version—it’ll still taste amazing.
02 -
Pair this soup with a baguette or warm crusty bread for a really filling meal.
03 -
Using fresh herbs takes the flavor up a notch, so don’t skip them if you can!