Cream of mushroom soup is still one of my favorite soups, add this soup to your warming winter soup recipes. It is easy to make and ready in less than 1 hour.  Serve it as first course, though I would enjoy it as well as a main accompanied with my cheesy garlic bread!

Cream of Mushroom Soup

This soup is a major upgrade of a guest post I did a few years ago at “Kecia’s Flavor Breakthrough”. I was inspired to make this recipe after trying it at one of my favorite French restaurants.  This soup is fast to make, creamy, smooth and wonderfully luxurious!!

Tips and Flavors!!

• I used white button mushrooms, but you can use a combination of button and crimini mushrooms for more earthy notes.
• I have tested the soup with different herbs and decided that fresh or dried thyme was the best to balance the flavor.
• The soup is lightly thickened with flour for a luscious texture.
• For a richer soup, swap the water and chicken bouillons for chicken stock.
• For a different flavor, leave out the heavy cream and add a dollop of mascarpone upon each serving.
• A small drizzle of truffle oil upon serving upgrades this bowlful of creamy mushroom soup, it is used just as a finishing ingredient that adds an earthy flavor and charm, but don’t worry if you don’t have it, the soup would still taste great!!
• Add a pinch of freshly grated balck pepper, upon serving, to stimulate your taste buds.
• Save a few fresh sliced mushrooms to add texture and garnish to each bowl of soup.

How to make the soup?

Wash the mushrooms in a colander under cold running water, shake excess liquid as you can; in a stockpot, melt butter, add the oil, onions,  white pepper and cook until onions are soft. add the sliced mushrooms, and cook on high heat to almost evaporate their liquid.  Add the fresh or dried thyme and stir in the flour.  Give a quick stir and add the water and bouillons.  Reduce heat to low, cover up and simmer for 25 minutes.  Use an immersion blender, or ladle the soup into blender, and process until smooth, press the soup through a sieve for a creamier texture.  Return the soup to heat and stir in the heavy cream. Upon serving, add a drizzle of truffle oil, slices of fresh mushrooms and freshly grated black pepper.

Ingredients:

• 600g. / 1 lb 5 oz. fresh button mushrooms, sliced
• 2 medium-sized onions, finely chopped
• 1 tablespoon butter
• 2 tablespoons sunflower oil
• 6 cups water
• 2 chicken bouillons
• 3 leveled tablespoons flour
• 1 teaspoon dried thyme
• Salt to taste
• ½ cup heavy cream or half and half
• A dash of freshly grated white pepper
• A pinch of freshly grated black pepper upon serving, optional
• A drizzle of truffle oil, upon serving, optional, but highly recommended

Directions:

1. Melt the butter in a pot over medium heat.  Add the oil, onions, white pepper and cook until soft.
2. Add the sliced mushrooms and cook on high heat to almost evaporate their liquid.
3. Add the fresh or dried thyme and stir in the flour, allowing it to cook for 30 seconds. Whisk in the water and chicken bouillon.  Cook stirring constantly until the mixture boils.  Cover up and turn heat down to low. Let it simmer for 25 minutes.
4. Blend the soup using an immersion blender.  Press the puréed soup through a sieve (for a creamier texture).
5. Adjust salt to taste.  Return the soup to heat and stir in the heavy cream.  Cook until just heated through.
6. Divide between serving dishes, scatter some fresh sliced mushrooms, drizzle a few drops of white truffle oil on top!! Add a dash of freshly grated black pepper!! Enjoy!

If you make this recipe, share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine

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