Mushroom Soup

A creamy mushroom soup recipe from Donna McMurtry in Alberta, Canada.

 

2 tbsp. (25 ml) butter

1 medium cooking onion, diced

1 clove garlic minced

1 tsp. (5 ml) chopped fresh thyme leaves

1/2 cup (125 ml) white wine or vermouth

1 lb. (500 g) assorted specialty mushrooms, such as cremini, shiitake, hedgehog, oyster cleaned and sliced (if using shiitakes, remove stems and discard)

2 tbsp. (25 ml) flour

4 cup (1 L) vegetable stock

1 cup (250 ml) half and half cream (10%)

2 tsp. (10 ml) truffle oil (optional)

salt and pepper to taste

a few sautéed specialty mushrooms for garnish or chopped chives

 

In a medium heavy-bottomed soup pot, melt the butter over medium heat.

Cook the onions and garlic until soft, stirring constantly. Stir in the thyme.

Add the white wine, followed by the mushrooms. Cook until the mushrooms begin to release their liquid. Stir in the flour until smooth.

Slowly stir in the vegetable stock. Bring to a simmer. Reduce heat and simmer for 15 minutes.

Using an immersion blender, partially puree the soup. Add the cream and gently heat through. Season with salt and pepper to taste. Add truffle oil (if using).

Serve garnished with mushrooms or chopped chives.

Serves 6-8.