I love mushrooms. That's really all I have to say about that. This is truly a quick and easy mushroom soup for those winter blustery nights when you just need something warm in your belly. If you really want to add some extra richness - add some brandy right before the broth. Serve it up with just a quick toasted artisanal bread like you see I did here.
Check out my video tutorial on Instagram HERE
Makes approximately 4 servings.
Ingredients
- 2 Tablespoons extra virgin Olive Oil
- 2 Tablespoons butter
- 1/2 pound fresh mushrooms, sliced
- 1/4 Cup onion, chopped
- 3 Tablespoons all purpose flour
- 1/4 Cup brandy (optional)
- 4 Cups chicken or vegetable broth
- 1 Cup heavy cream
- Salt and pepper to taste
Procedure
- Heat a large soup pot to medium heat and add the olive oil and butter together.
- Add the mushrooms and the onions and sauté until onions are soft and the mushrooms are cooked through and slightly carmelized.
- Add the flour and stir quickly, don't let burn.
- Immediately add the brandy if you are using and the broth. Stir until the flour is incorporated and the soup is smooth.
- Bring to boil. Cover and reduce heat to simmer for 15 minutes.
- Stir in the heavy cream.
- Salt and pepper to taste.
- You have 2 options: 1.) let the soup cool completely and in small batches with a regular upright blender - blend the soup until smooth or 2.) use an immersion blender (or stick blender) and blend the soup when it is still hot until smooth.
- Garnish with fresh parsley or sliced green onions.