There’s something profoundly satisfying about a well-crafted mushroom soup. The earthy aroma of mushrooms, combined with the warming kick of black pepper, and decadence of cream and butter, creates a symphony of flavors that’s as cozy as a warm embrace on a chilly day.

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1. PREP TIME

15 mins

COOK TIME

40 mins

TOTAL TIME

55 mins

SERVINGS

6 servings

2. Ingredients

4 tablespoons extra virgin olive oil

4 tablespoons butter

2 pounds (900g) button mushrooms or brown mushroom, cleaned, roughly chopped or sliced 1/8-inch thick

2 onion finely chopped 

4 cloves garlic, minced 

1 teaspoon kosher salt or to taste

1 teaspoon dried thyme

4 cups (1 liter) beef stock

1/2 cup (120 ml) heavy cream

1 teaspoon freshly ground black pepper (more or less to taste)

3. Instructions

1. Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the onions and garlic and cook for 5-6 minutes until the onions are translucent.
2. Add the mushrooms and black pepper, and cook on medium high heat until they are lightly browned and have released most of their water, about 10 minutes.
3. Add the salt, dried thyme, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.
4. Using an immersion blender or working in batches with a standing blender, purée the soup until smooth.
5. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)
6. Stir the cream into the soup. Adjust salt and pepper to taste. 

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