Creamy Mushroom Soup

• porties: 4 servings
• actieve tijd: 15 minutes
• totale tijd: 45 minutes

Ingrediënten

2 tablespoons extra-virgin olive oil (plus more for serving)

2 tablespoons unsalted butter

1 medium yellow onion (chopped)

½ teaspoon sea salt

Freshly ground black pepper

1 pound white button mushrooms (stemmed and sliced)

8 ounces cremini mushrooms (stemmed and sliced)

2 garlic cloves (grated)

¼ cup dry white wine

3 cups vegetable broth

1 tablespoon tamari

1 tablespoon fresh thyme leaves (plus more for garnish)

½ cup heavy cream or creme fraîche (optional, plus more for serving)

Chopped fresh parsley (for garnish)

Instructies

Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook for 2 minutes, or until softened slightly. Add half the mushrooms and cook, stirring occasionally, for 5 minutes, or until softened. Add the remaining mushrooms and cook for another 5 minutes.

Stir in the garlic, followed by the wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.

Allow the soup to cool slightly, then transfer two-thirds to a blender and blend until smooth.

Stir the blended soup back into the pot with the chunky soup. If desired, add the cream and cook for another 2 minutes, or until the soup is warmed through and the raw cream taste has cooked off. Season to taste.

Ladle into bowls and serve topped with a drizzle of olive oil and/or cream, fresh parsley, and thyme.