mushrooms soup Recipe

Mushrooms soup Recipe

Ingredients:

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• ½ teaspoon sea salt
• Freshly ground black pepper
• 1 pound white button mushrooms, stemmed and sliced
• 8 ounces cremini mushrooms, stemmed and sliced
• 2 garlic cloves, grated
• ¼ cup dry white wine
• 3 cups vegetable broth
• 1 tablespoon tamari
• 1 tablespoon fresh thyme leaves, plus more for garnish
• ½ cup heavy cream or creme fraîche, optional, plus more for serving
• Chopped fresh parsley, for garnish

Instructions:

1. Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook for 2 minutes, or until softened slightly. Add half the mushrooms and cook, stirring occasionally, for 5 minutes, or until softened. Add the remaining mushrooms and cook for another 5 minutes.
2. Stir in the garlic, followed by the wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.
3. Allow the soup to cool slightly, then transfer two-thirds to a blender and blend until smooth.
4. Stir the blended soup back into the pot with the chunky soup. If desired, add the cream and cook for another 2 minutes, or until the soup is warmed through and the raw cream taste has cooked off. Season to taste.
5. Ladle into bowls and serve topped with a drizzle of olive oil and/or cream, fresh parsley, and thyme.