Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Cook time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 15 ml olive oil; 30 g unsalted butter; 680 g cremini mushrooms cleaned and sliced; 2 g fine salt divided; 0.5 tsp black pepper freshly ground, divided; 150 g yellow onion finely chopped; 3 count garlic cloves minced; 2 tsp fresh thyme leaves picked from stems; 60 ml dry white wine; 120 g russet potato peeled and diced; 900 ml vegetable stock hot; 5 g fine salt divided; 250 ml water hot, if needed for texture adjustment; 120 ml heavy cream; 15 ml lemon juice freshly squeezed; 0.5 tsp black pepper freshly ground, divided; 10 g flat-leaf parsley chopped, for garnish; 4 slices crusty bread toasted, for serving

This American-style mushroom soup builds depth by browning the mushrooms first, then simmering them with onion, garlic, thyme, stock, and a small potato before blending smooth. A modest amount of cream finishes the soup, while lemon and parsley brighten the earthy flavor.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

15 ml olive oil
30 g unsalted butter
680 g cremini mushrooms cleaned and sliced
2 g fine salt divided
0.5 tsp black pepper freshly ground, divided
150 g yellow onion finely chopped
3 count garlic cloves minced
2 tsp fresh thyme leaves picked from stems
60 ml dry white wine
120 g russet potato peeled and diced
900 ml vegetable stock hot
5 g fine salt divided
250 ml water hot, if needed for texture adjustment
120 ml heavy cream
15 ml lemon juice freshly squeezed
0.5 tsp black pepper freshly ground, divided
10 g flat-leaf parsley chopped, for garnish
4 slices crusty bread toasted, for serving

Instructions

Heat a large pot over medium-high heat. Add the olive oil and butter, then add the mushrooms in a single layer with 2 g of the salt and 1/2 tsp of the black pepper. Cook, stirring occasionally, until the mushrooms release their liquid, then brown and reduce in volume. The mushrooms are deeply browned and most liquid has evaporated.
Add the onion and cook over medium heat until softened, then add the garlic and thyme and cook briefly until fragrant. If using the white wine, add it now and simmer until almost dry. The onion is translucent and the pan smells aromatic; wine, if used, has mostly evaporated.
Add the diced potato, vegetable stock, and the remaining salt. Bring to a simmer and cook until the potato is very tender. The potato breaks apart easily when pressed with a spoon.
Blend the soup until smooth. If it is thicker than you want, blend in some or all of the hot water to adjust the texture, then return the soup to low heat. The soup is velvety and pours smoothly off a spoon.
Stir in the heavy cream, lemon juice, and the remaining black pepper. Warm gently without boiling, then taste and adjust seasoning if needed. Serve hot, topped with parsley and with toasted bread on the side if using. The soup is steaming hot and evenly seasoned, with a smooth finish.