Prep Time: 10 minutes
Cooking Time: 45 minutes
Ingredients
Butter: 2 tablespoons
Onion: 1 medium, finely chopped
Garlic: 3 cloves, minced
Mushrooms: 4 cups, sliced (e.g., cremini, button, or a mix)
Vegetable stock: 4 cups
Fresh thyme: 2-3 sprigs
Fresh rosemary: 2-3 sprigs
Dried oregano: 1 teaspoon
Salt: to taste
Black pepper: to taste
Heavy cream: 1 cup
Extra virgin olive oil: for drizzling
Fresh parsley: a small bunch, chopped (optional, for garnish)
Sautéed mushroom slices: for garnish
1/7 In a large pot, melt butter over medium heat. Add finely chopped onion and garlic, and cook for 5 minutes, stirring occasionally, until the onion and garlic are softened but not browned.
2/7 Add sliced mushrooms to the pot and cook for approximately 10 minutes. Stir occasionally until the mushrooms release their moisture and become tender. Do not attempt to cook them until they are golden.
3/7 Pour in the vegetable stock, and add a few sprigs of fresh thyme and rosemary, along with a teaspoon of dried oregano. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to medium and allow it to simmer uncovered for 15 minutes.
4/7 Stir in the cream and continue to simmer for an additional 5 minutes.
5/7 Carefully transfer the soup to a bowl and use a hand blender to purée the soup until smooth. Return the puréed soup to the pot.
6/7 Simmer the soup over low heat for a few minutes until any bubbles caused by blending have subsided.
7/7 Garnish with a drizzle of extra virgin olive oil and sautéed slices of mushrooms. Optionally, add a sprinkle of fresh parsley for added flavor and a boost of vitamins. Serve hot.