Creamy mushroom soup

  • Preparation 15 min
  • Cooking 25 min
  • Servings 4
  • Freezing Absolutely

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Ingredients

  • 60 ml (1/4 cup) butter
  • 227 g (8 oz) white mushrooms, sliced
  • 227 g (8 oz) cremini mushrooms, sliced
  • 200 g (7 oz) shiitake mushrooms, sliced
  • 1 portobello mushroom, halved and sliced
  • 3 garlic cloves, finely chopped
  • 2 tbsp (30 ml) olive oil
  • 1 Spanish onion, finely chopped
  • 125 ml (1/2 cup) Blanche de Chambly white beer (or chicken stock)
  • 60 ml (1/4 cup) dry white wine
  • 1 tbsp (15 ml) fresh thyme leaves
  • 1 liter (4 cups) chicken stock
  • 250 ml (1 cup) 15% cooking cream
  • 2 tbsp (30 ml) cornstarch, diluted in 60 ml (1/4 cup) cold water
  • 4 slices bacon, cooked until very crispy and finely chopped
  • Fresh chives, finely chopped
  • Salt and freshly ground pepper

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Preparation

  • In a large pot over medium heat, melt the butter. Add the mushrooms, garlic, and olive oil. Season with salt and pepper and cook for about 5 minutes, stirring regularly to start building color.
  • Add the onion and cook for another 3 minutes until softened.
  • Pour in the beer and white wine, bring to a boil, then reduce to medium-low heat. Simmer for 5 minutes, stirring occasionally and scraping the bottom of the pot to release all the flavor.
  • Add the thyme, chicken stock, cream, and diluted cornstarch. Stir well.
  • Simmer gently for 5 to 7 minutes, until the soup thickens slightly and takes on a deep mushroom color.
  • Remove from heat, taste, and adjust seasoning if needed.
  • Ladle into bowls and garnish with crispy bacon and fresh chives. Serve immediately with crusty bread.