Ingredients
Scale
- 2 lbs mixed mushrooms (Cremini, Shiitake, and Button), sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the butter and olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms in batches to avoid crowding the pan. Cook them for about 8-10 minutes until they are deeply browned and have released all their liquid. This step is crucial for developing a rich, umami flavor. Remove about half a cup of the prettiest browned mushrooms and set them aside for garnishing later.
- Reduce the heat to medium and add the diced onions to the pot. Sauté for 5 minutes until they become translucent and soft. Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This creates a roux that will thicken the soup and give it that signature creamy consistency without lumps.
- Slowly pour in the broth while whisking continuously to incorporate the flour. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes. Stir in the heavy cream and balsamic vinegar, then season generously with salt and pepper. For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for contrast. Ladle into warm bowls and top with the reserved mushrooms and fresh parsley.
- Cook Time: 40 minutes