Creamy Mushroom Puree Soup

Description

A hearty first course. The ideal mushroom cream soup should be thick and smooth. If the soup turns out too thick, thin it with cream or broth. For this mushroom puree soup, you can use fresh mushrooms (such as button mushrooms, porcini, or oyster mushrooms), as well as dried or canned ones. Optionally, you can add potatoes (this will make the soup more substantial). Pour into bowls and serve.

Instructions

1. 1

   Step 1

   Take a small pot (up to 3 liters) and melt the butter in it over medium heat. Add finely chopped mushrooms (preferably button mushrooms) and cook for 15–20 minutes. Add diced onion and cook for another 10 minutes.

2. 2

   Step 2

   Stir the flour into the mushroom mixture and cook, stirring frequently, for 2 minutes to remove the raw flour taste. Add the previously tied thyme sprigs and garlic. Pour in the chicken broth and water into the mushroom mixture. Bring to a boil and simmer for 1 hour. Afterwards, remove the thyme bundle.

3. 3

   Step 3

   Transfer the soup to a blender in small batches (or use an immersion blender). Blend at high speed until smooth and thick. Return the soup to the pot and mix in the cream.

4. 4

   Step 4

   Season with salt and black pepper. Garnish with herbs before serving.