Cream of Mushroom Soup
Servings 4
Equipment
- Large Dutch oven
- Immersion Blender or Blender
Ingredients
- 3 tbsp butter
- 1 tbsp olive oil
- 16 oz cremini mushrooms sliced
- 8 oz shiitake mushrooms stems removed, sliced
- 1 shallot minced
- 1-2 tsp fresh thyme leaves
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup of whole milk or heavy cream
- Freshly ground black pepper and sea salt to taste
Instructions
- Heat the butter and olive oil in a medium Dutch oven over medium heat. Add the shallots and mushrooms along with the thyme. Cook, stirring occasionally, for 5-7 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth and bring to a boil. Reduce the heat to low. Remove half of the mushrooms from the soup and set aside.
- Blend the soup with a blender or immersion blender until creamy.
- Add the mushroom slices back into the soup along with the milk or cream. Simmer for 10 minutes. Season with freshly cracked pepper and sea salt, to taste.
- Serve with additional thyme leaves on top if desired. Enjoy.