An earthy, creamy soup, that’s quick, easy, and yet quite posh. You also can garnish this soup with chives, truffle oil or even a little fresh truffle. Go retro and add a splash of sherry or even brandy along with the cream, and a bit of freshly grated nutmeg.
1 tablespoon olive oil 1 pat of butter 1 onion, finely chopped 2 cloves of garlic, sliced 1 teaspoon thyme leaves 6 sprigs of fresh flatleaf parsley, leaves picked and finely chopped, stems set aside and coarsely chopped 5 cups mixed
mushrooms, sliced Generous 2 cups hot chicken or vegetable broth 4 tablespoons light
cream Zest of 1/2 lemon Salt and freshly ground
To serve: Buttered toast Extra-virgin olive oil
Place a large pan over medium heat and add the oil and butter. When melted together add the onion and a pinch of salt and cook gently for about 8 minutes, stirring and without coloring the onion. Next, add the garlic and cook for 1 minute, then add the thyme, parsley stems and mushrooms and cook until browned (don’t worry if the
onion browns a little at this point too). Once nicely golden, remove a couple of tablespoons of mushrooms and set aside for the garnish; keep warm.
Add the broth to the pan along with a good grinding of black pepper. Bring up to a simmer, then cover and let cook for 10 to 15 minutes.
To serve, remove from the heat, add the cream and lemon zest, then
blend until smooth. Taste and add more seasoning if necessary — how much salt you need will depend on your broth.
Serve with hot buttered toast, something tangy and crunchy like sourdough. Garnish with the reserved mushrooms, a drizzle of extra-virgin olive oil, and the chopped fresh parsley. Serves 2.
You can garnish this mushroom soup with chives or truffle oil to add even more flavor.