A velvety soup full of mushroom goodness.
It's amazing how even cultivated mushrooms have that flavor of wild, forest undergrowth. Isn't it great how today almost every market offers snappingly fresh mushrooms? If you love a smooth mushroom soup that's full of that rich odor and taste, this recipe is for you. And it's easy to make; the most work is chopping onions, mushrooms and potatoes. After that, it's a breeze. Serve this creamy soup on a chilly evening, with hot rolls or garlic bread, and you have a little feast.
- 2 tablespoons olive oil
- 1 pound fresh mushrooms, clean and sliced thinly (put 4 aside for later)
- 1 medium onion, sliced
- 2 cloves of garlic, chopped
- 1 small potato, peeled and diced
- 1 bay leaf
- 1 cup water
- 3 cups milk
- 2 tablespoons white wine
- 1 tablespoon butter
- 1/4 teaspoon dried thyme, or a sprig of fresh
- 1/4 cup chopped chives or chopped parsley
- Salt and white pepper to taste
In your soup pot, sauté the onions until they’re wilted.
Add the sliced mushrooms and the diced potatoes. Stir and cook until the mushrooms have released their juice and the potatoes are starting to get soft.
Add the garlic and the bay leaf.
Add the water. Cover the pot and cook the vegetables over low heat until they are all soft. Remove the bay leaf.
Take the pot off the heat. Either cool slightly, transfer the soup base to a blender or food processor, or use a stick blender, but process it until the vegetables are blended. Return the blended vegetables to the pot. (I just blend the soup in the pot with my stick blender – off the heat, for safety.)
Add the milk, bring it up to a simmer, and cook for another 15 minutes. Don’t let the milk boil over.
Swirl the butter in. Add the wine, thyme and the 4 sliced mushrooms you put aside. Simmer the soup another minute or so.
Spoon out some of the mushroom slices into each bowl, fill the bowls and sprinkle chopped chives or parsley over the soup.