Creamy Wild Mushroom and Thyme Soup

Creamy Wild Mushroom and Thyme Soup ingredients

• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1.5 lbs Assorted mushrooms (cremini, shiitake, oyster, or wild mix)
• 2 large Shallots
• 3 cloves Garlic
• 1 tbsp Fresh thyme
• 1/2 cup Dry white wine (e.g., Sauvignon Blanc)
• 4 cups Vegetable broth
• 1/2 cup Heavy cream
• 2 tbsp All-purpose flour
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Fresh chives

How to make Creamy Wild Mushroom and Thyme Soup

1. Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1.5 pounds of sliced assorted mushrooms.
2. Sauté the mushrooms for 8-10 minutes, stirring occasionally, until they release their moisture, it evaporates, and the mushrooms are deeply browned and tender. This step develops deep umami flavor. Remove about 1/2 cup of browned mushrooms and set aside for garnish.
3. Reduce the heat to medium and add the remaining 1 tablespoon of unsalted butter to the pot. Add 2 large finely diced shallots and cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom.
4. Stir in 3 minced garlic cloves and 1 tablespoon of fresh chopped thyme. Cook for another 1-2 minutes until fragrant, taking care not to burn the garlic.
5. Sprinkle 2 tablespoons of all-purpose flour over the mushrooms and shallots. Cook for 1-2 minutes, stirring constantly, to create a roux that will thicken the soup.
6. Pour in 1/2 cup of dry white wine, scraping the bottom of the pot to release any stuck bits. Let the wine simmer and reduce for 2-3 minutes until almost completely evaporated.
7. Gradually whisk in 4 cups of low-sodium vegetable broth, ensuring there are no lumps. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly.
8. Remove the soup from the heat. Carefully blend the soup using an immersion blender until smooth, or transfer in batches to a regular blender (exercise caution when blending hot liquids).
9. Stir in 1/2 cup of heavy cream. Return the soup to low heat and gently warm through for 2-3 minutes, but do not boil after adding the cream. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to taste.
10. Ladle the creamy mushroom soup into bowls. Garnish each serving with the reserved browned mushrooms, a sprinkle of fresh chopped thyme, and optionally, fresh chopped chives. Serve immediately.

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