Creamy Mushroom Soup
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter, divided
- 1 large white or yellow onion, diced
- 2 large celery stalks, diced
- 2 sprigs fresh thyme
- 14 ounces white button mushrooms, sliced
- 8 ounces cremini (baby portobello) mushrooms, sliced
- 7 tablespoons all-purpose flour
- 6 cups chicken or vegetable stock
- ½ cup heavy cream
- ½ cup chopped flat-leaf parsley
Heat oil and 4 tablespoons of butter in a large soup pot set over medium-high heat. Add onion and celery, season lightly with salt and pepper, and cook until softened, about 5 minutes. Add remaining butter, thyme, and mushrooms, and cook until just softened, about 3 minutes. Season again with salt and pepper.
Remove a few mushroom slices (1 or 2 per serving), and set aside to reserve for a garnish. Add flour, and stir forcefully until completely combined, and cook another 3 minutes, or until the flour turns a light blond color. Add stock, bring to boil, and then reduce to a simmer.
Let simmer uncovered for 15 to 20 minutes. Remove and discard thyme sprigs. Remove from heat, and puree soup until smooth by using either an immersion blender or transferring to a food processor or traditional blender and pureeing in batches. Return purees soup to heat. Add cream and parsley; heat through. Taste and season again with salt and pepper. Serve with reserved mushrooms as garnish. Serves 6.
This article and recipes by Charlotte Fekete first appeared in the October 2008 issue of Our State.