Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 3 tablespoons butter; 1 tablespoon olive oil; 16 ounces mushrooms, stems removed, very thinly sliced (see FAQs); 1 -2 shallots, minced; 4 cloves garlic, thinly sliced; 1/4 cup all-purpose flour; 1/2 cup white wine (I used Chardonnay); 3 cups broth (see notes for a quick homemade MUSHROOM broth option with your stems); 1/2 -1 cup heavy cream; 1 teaspoon salt + more to taste; freshly ground black pepper to taste; 1 tablespoon fresh thyme (about 1 sprig); 1/2 loaf of sourdough bread; 1/2 cup olive oil; 1 clove garlic; salt to taste; freshly ground black pepper to taste

All hail this Creamy Mushroom Soup! Earthy mushrooms, velvety broth, onions and shallots, plus splashes of white wine and cream to finish. This is a good soup moment!

⏱️ 35 min 🔪 Prep: 10 min 🔥 Cook: 25 min 📊 Medium ⭐ 4.8 (38) 👁️ 34 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

3 tablespoons butter
1 tablespoon olive oil
16 ounces mushrooms, stems removed, very thinly sliced (see FAQs)
1 -2 shallots, minced
4 cloves garlic, thinly sliced
1/4 cup all-purpose flour
1/2 cup white wine (I used Chardonnay)
3 cups broth (see notes for a quick homemade MUSHROOM broth option with your stems)
1/2 -1 cup heavy cream
1 teaspoon salt + more to taste
freshly ground black pepper to taste
1 tablespoon fresh thyme (about 1 sprig)
1/2 loaf of sourdough bread
1/2 cup olive oil
1 clove garlic
salt to taste
freshly ground black pepper to taste

Steps

Prepare the croutons. Set aside.
Heat the butter and oil in a soup pot over medium high heat. Add the mushrooms and shallots; sauté for 10 minutes until soft, fragrant, and delicious. Add the garlic; sauté for 1-2 minutes.
Add the flour; stir to coat everything. It will be very thick and dry (see notes). Add the wine slowly, letting the mixture loosen up. Add the broth slowly, stirring to form a smooth-ish soup.
Add the cream and the salt, pepper, and fresh thyme. Don’t boil it, but if you can give it a little bit of time to just hang out over very low heat (or even off heat), that is ideal – the flavors get better with just a little time to sit. Then again, if you cannot wait (I often can’t), it’s also SO delicious right here, right now, right out of the pot.
Serve with croutons on top.