Ingredients:

  • 2 tbsp olive oil (30ml)
  • 50g / ¼ cup unsalted butter
  • 1 large onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 500g / 1.1 lbs mixed mushrooms (such as chestnut, cremini, shiitake), sliced
  • 1 tsp dried thyme (or 1 tbsp fresh, chopped)
  • 1.2 litre / 5 cups vegetable stock (or chicken stock)
  • 120ml / ½ cup double cream (heavy cream)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil and butter in a large pot over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  2. Add the sliced mushrooms and thyme to the pot. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 10-15 minutes.
  3. Pour in the vegetable (or chicken) stock. Bring to a simmer, then reduce heat and cook for 20 minutes.
  4. For a smoother soup, use an immersion blender to blend the soup until desired consistency is reached. Alternatively, carefully transfer the soup to a regular blender in batches.
  5. Stir in the double cream and season with salt and freshly ground black pepper to taste. Heat through gently (do not boil).
  6. Ladle the soup into bowls. Garnish with fresh parsley and serve hot.