Author Notes
After along day at work, the last thing anyone wants to do is slave over a hot stove--especially in the summer! I got inspiration for this soup because it's quick, healthy and delicious, with minimal clean-up afterwards. —Aleksandra Solak
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Ingredients
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3-4 cups
mixed mushrooms of your choice (crimini, chanterelle, oyster, white button, etc.)
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32 ounces
veggie or beef stock
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1/2
large yellow onion (sliced)
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4 sprigs
fresh thyme
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2 tablespoons
butter
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2 tablespoons
flour
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2 tablespoons
heavy cream
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2 tablespoons
sour cream
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2 tablespoons
olive oil
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1/2 teaspoon
chipotle chile pepper (more or less depending on your heat level preference)
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1 teaspoon
dried oregano
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1 teaspoon
truffle oil (optional)!
Directions
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In 2 quart pot, heat olive oil and add onions.
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Sauté the onions on medium heat and add the mushrooms.
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After the onions and mushrooms look golden, add thyme and stock.
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Bring the stock up to a simmer and cover. Cook covered on low heat for about 30 -minutes.
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Take off heat and let the soup cool. Start pureeing the soup in small batches, in a food processor or blender. Pour the blended mixture into a separate bowl.
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Using the same pot, melt butter and add flour on low heat while whisking constantly for a minute or two. You want the flour taste to cook off but make sure it does not burn or lump.
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While constantly whisking the roux (flour and butter mix), slowly pour the mushroom puree back into the pot. Keep stirring the mixture to prevent lumps until hot.
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Add sour cream and heavy cream.
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Crush the dried oregano in your palms and add to the soup, along with chipotle powder, salt and pepper to taste.
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Serve with some sourdough bread or a baguette.
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**If you are feeling crazy and would like to jazz this up with a touch of truffle oil, do this as the last step--either a tiny drizzle on each serving or about a teaspoon to the whole batch right before serving**
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