This creamy mushroom soup is rich, flavorful, and a delightful way to showcase the humble mushroom, transforming it into a bowl of pure comfort food.
Ingredients
Scale:
Fresh mushrooms (cremini or button) - 8 cups, sliced
Dried porcini mushrooms - 1/2 cup
Onion - 1 medium, diced
Garlic - 4 cloves, minced
Vegetable or chicken broth - 4 cups
Heavy cream - 1 cup
Olive oil - 2 tablespoons
Fresh thyme - 1 tablespoon, chopped
Salt - to taste
Pepper - to taste
Instructions
In a small bowl, soak the dried porcini mushrooms in 1 cup of warm water for about 20 minutes until softened. Drain and chop them, reserving the soaking liquid.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic and sauté for another minute until fragrant.
Add the fresh mushrooms and chopped porcini mushrooms to the pot. Cook for about 10-12 minutes, stirring occasionally, until the mushrooms are golden brown.
Pour in the vegetable or chicken broth along with the reserved mushroom soaking liquid (be careful to leave any grit behind). Bring to a simmer and cook for 15 minutes.
Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches. Return to the pot.
Stir in the heavy cream and fresh thyme. Season with salt and pepper to taste. Heat through for about 5 minutes.
Serve hot, garnished with additional fresh thyme or a drizzle of olive oil if desired.
