Quick Cream of Mushroom Soup

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 TikTok 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

• 1/2 teaspoon dried thyme

• 2 Tablespoons all purpose flour

• 1/4 Cup brandy (optional)

• 4 Cups chicken or vegetable broth

• 1 Cup heavy cream (use Oat Milk if you want vegetarian)

• 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 dried thyme and cook for a minute or so more.

• 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 or oat milk.

• 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.