Cream Of Mushroom Recipe

Inspired by la Madeleine

Time30m

Serves4

A creamy, savory favorite made with flavorful mushrooms, fresh herbs and heavy cream.

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Ingredients

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Mushroom Base

1 1/8 lb (500 grams) Fresh mushrooms (cremini or button)

1 medium Onion

3 cloves Garlic cloves

2 tablespoons Butter

1 tablespoon olive oil

Creamy Mixture

1.06 cup (250 ml) Heavy cream

2 1/8 cup (500 ml) Vegetable or chicken broth

1 tablespoon Fresh thyme leaves

1 teaspoon Celtic sea salt

1 teaspoon black pepper

2 tablespoons Parsley (for garnish)

Method

Preparation

Prepare the Ingredients

Clean the mushrooms with a damp cloth and slice them. Finely chop the onion and mince the garlic.

Cooking

Sauté the Aromatics

In a large pot or saucepan, heat the butter and olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Cook the Mushrooms

Add the sliced mushrooms to the pot and cook until they are softened and browned, about 8-10 minutes. Stir occasionally.

Add Broth and Seasoning

Pour in the vegetable or chicken broth, add the fresh thyme, salt, and black pepper. Bring the mixture to a simmer.

Blend the Soup

Using an immersion blender, blend the soup until it reaches a smooth consistency. If you prefer a chunkier texture, blend just half of the soup and leave the other half as is.

Add Cream and Heat Through

Stir in the heavy cream and let the soup simmer for an additional 5 minutes to heat through. Adjust seasoning to taste.

Serving

Garnish and Serve

Ladle the soup into bowls, garnish with chopped parsley, and serve warm.