Cream of Mushroom Soup

Method

1. 01

   Clean the mushrooms with a towel and slice them. Heat the olive oil with 15 g butter in a wide pot over medium-high heat, add about one third of the mushrooms, and cook until browned. Transfer these browned mushrooms to a bowl for texture and topping.

   ⏱ 7 min
2. 02

   Lower the heat to medium and add the remaining 25 g butter, onion, and a pinch of salt to the same pot. Cook until the onion is soft and translucent, then stir in the 2 garlic cloves and 1/2 teaspoon thyme for the last minute.

   ⏱ 6 min
3. 03

   Add the remaining raw mushrooms, season with salt and pepper, and cook until they release their liquid and begin to soften. Sprinkle in 2 tablespoons flour and stir for 1 minute so it coats the mushrooms without browning too much.

   ⏱ 7 min
4. 04

   Gradually stir in 750 ml hot stock, scraping the bottom of the pot, then add 250 ml milk and the bay leaf. Bring to a gentle simmer and cook until the mushrooms are tender and the soup tastes rounded.

   ⏱ 12 min
5. 05

   Remove the bay leaf. Blend the soup with an immersion blender until mostly smooth, leaving a little texture, then stir in 120 ml cream and most of the reserved browned mushrooms. Warm gently without boiling.

   ⏱ 4 min
6. 06

   Taste and adjust with salt, pepper, and a small squeeze of lemon juice if the soup tastes flat. Serve hot, topped with the remaining browned mushrooms and parsley.