Creamy Wild Mushroom Soup

🍳 Step-by-Step Instructions

1. Melt 2 tbsp butter in a large heavy-bottomed pot over medium-high heat.
2. Add mushrooms and cook undisturbed for 4-5 minutes until browned. Stir and cook 4 minutes more until deeply golden. Reserve 3 tbsp cooked mushrooms for garnish.
3. Lower heat to medium, add remaining butter and diced onion. Cook 4 minutes until translucent.
4. Add garlic and thyme; cook 1 minute until fragrant.
5. Sprinkle flour over mushrooms and stir 1 minute to cook out raw flour taste.
6. Pour in white wine to deglaze, scraping up browned bits from bottom of pot.
7. Pour in stock, bring to a simmer, and cook 12-15 minutes.
8. Use an immersion blender to partially blend the soup, leaving some mushroom texture.
9. Stir in heavy cream, season with salt and pepper, and simmer 2 minutes. Ladle into bowls and top with reserved mushrooms and fresh thyme.

⭐ Why This Recipe Works

• Deeply savory, earthy, and umami-rich
• Naturally thickened with sautéed mushrooms and a light roux
• Comforting bowl of French bistro soup in under 40 minutes
• Pairs wonderfully with warm crusty French baguette

🔄 Delicious Variations

• Add a splash of truffle oil right before serving
• Stir in cooked wild rice for a hearty meal soup
• Add sautéed leeks instead of onions for mild sweetness

❓ Frequently Asked Questions