- 1 onion, chopped
- 1 garlic clove, minced
- 3 tbsp butter, salted Swap butter for olive oil for a vegan alternative.
- 1 lb white mushrooms, cut in quarters (minus 6 mushrooms for topping) Equivalent to 2 standard boxes you find at the grocery store. For a thicker soup, use 3 boxes. Preferably organic.
- 1 tbsp flour, unbleached
- 1/4 cup white wine
- 1 litre chicken stock Use vegetable broth for a vegetarian option.
- 1/2 oz dried wild mushrooms (for extra flavour) Optional
- 1 bay leaf
- 1/4 cup 15% Cream or 35% Cooking Cream Optional. Skip for a lighter alternative.
- 1 tbsp olive oil
- 2 tbsp parsley, finely chopped For topping. Optional.
- In a large saucepan over medium-high heat, soften the onion and garlic in butter. Add the mushroom quarters and cook, stirring a few times, until golden.
- Sprinkle with flour and continue cooking for 1 minute.
- Deglaze with the wine and reduce almost dry. Season with salt and pepper.
- Pour in the broth. Add the dried mushrooms and bay leaf. Bring to a boil, then simmer for 20 minutes, stirring a few times. Remove the bay leaf.
- In a blender, purée the soup until smooth. You can do it in batches if needed. 30 seconds per batch using a good blender. Return to the pan and add the cream (optional). Keep warm.
- Just before serving, thinly slice the remaining mushrooms. Saute with butter, salt & pepper until golden brown. Divide the soup into bowls and garnish with mushrooms, olive oil & parsley.