How to make it

  • This is a how to recipe because one can easily make other soups this same way and easily alter thickness, textures, flavors etc.
  • Melt butter with olive oil over medium heat and saute onions till softened and then add garlic and cook and stir a few minutes to release flavors.
  • Add the sliced mushrooms to the pot, cver and cook until mushrrooms are softened and reduced in half by volume.
  • Add enough stock to cover and bring to a boil and cook and simmer covered 15 to 20 minutes.
  • Uncover and season with salr, pepper, thyme.
  • Cook a minutes or two longer.
  • Add enough heavy cream to make as light and creamy as you desire.
  • Cool to warm.
  • Now either using a hand blender, carefully rough puree the soup.
  • Or rough puree in batches in a blender.
  • I find the hand blender a valuable kitchen tool especially when I make stovetop soups and sauces.

Reviews & Comments 2

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  • midgelet 10 years ago
    Thank You,

    The only reason I rough puree it ( actually chunky pieces of mushrooms ) is that a family member likes it that way!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Love this. Wouldn't puree it tho; I would eat it "rustic" style. Yum.
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