What is necessary:
A half-liter butter
One small onion, minced
1/4 cup of olive oil
One pound of sliced mushrooms, such as button, cremini, portobello, etc.
Two minced garlic cloves
One teaspoon of fresh or half a teaspoon of dry thyme
Season with salt and pepper to taste.
Bring three cups of vegetable or chicken stock to a boil.
One tablespoon of all-purpose flour can be added to a 1.5-quart measuring cup of heavy cream to thicken it.
You can garnish with freshly cut parsley.
Actions to take:
Melt the butter and olive oil in a large saucepan over medium heat. The mushrooms should be browned. Simmer until the sliced mushrooms start to brown and release their juices, 8 to 10 more minutes, stirring frequently.
Aromatherapy for Flavor: Sauté the chopped onion for approximately five minutes to soften it. Stir in the minced garlic and thyme after a minute or two, and continue to cook until their aroma is released. Season with salt and pepper to taste.
However, a Roux is an alternative: As the mushrooms cook, simmer for another minute or two, whisking continuously. The soup will thicken as a result.
Stirring often, slowly pour in the broth and thoroughly combine. Bring the ingredients to a boil, then simmer for 10 to 15 minutes to allow the flavors to meld.
If desired, you can smooth up the soup by carefully pouring some of it into a blender or by using an immersion blender.
Heat the heavy cream or half-and-half carefully, stirring, so as not to bring to a boil. Adjust the seasoning with salt and pepper to taste.
Before serving, spoon the soup into each dish and garnish with chopped fresh parsley if you like.
On cold nights, savor a bowl of this smooth mushroom soup.
