Cream of Mushroom Soup

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 15 ounces, weight Fresh Mushrooms (shiitake, Portobello, Cremini)
• 2 Tablespoons Olive Oil, Divided
• 3 sprigs Fresh Thyme
• 2 cups Onion, Chopped
• 1 stick Butter
• ¼ cups All-purpose Flour
• 4 cups Vegetable Stock
• 1-½ teaspoon Sea Salt (or Kosher Salt)
• 1 teaspoon Freshly Ground Black Pepper
• 1 cup Half-and-half
• 1 cup Heavy Cream
• ½ cups Fresh Parsley, Minced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Strip the thyme leaves from the 3 sprigs only if you prefer, otherwise keep the sprigs whole. Slice the mushrooms into even pieces and chop the onion.

2. Heat 1 tablespoon of the olive oil in a large heavy pot over medium-high heat. Add the mushrooms in batches and cook, stirring, until browned and their liquid has evaporated, about 8 minutes. Transfer to a bowl.

3. Add the remaining 1 tablespoon olive oil and the butter to the pot over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes.

4. Sprinkle the flour over the onions and stir constantly for 1 minute to cook off its raw taste.

5. Gradually whisk in the vegetable stock until smooth. Add the thyme sprigs and the cooked mushrooms, then bring to a simmer.

6. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the soup has thickened slightly and the vegetables are tender, about 15 minutes.

7. Remove and discard the thyme sprigs. Season with the sea salt or kosher salt and the black pepper, adjusting to taste.

8. Stir in the half-and-half and heavy cream and heat gently for 3 to 4 minutes without letting it boil. Stir in the parsley just before serving.