Cream of Mushroom Soup

Method

1. 1
   • butter 50 g
   • onion 1
   • garlic 3

   Soften the onion and garlic — Melt the butter in a pot and soften the onion for 5 minutes, then add the garlic.

   ⏱5 min
2. 2
   • button mushroom 600 g
   • fresh thyme 2

   Cook down the mushrooms — Add the mushrooms and thyme and cook over high heat for 10 minutes until they release their liquid and it evaporates.

   ⏱10 min
3. 3
   • wheat flour 2 tbsp
   • white wine 1½ dl

   Thicken with flour and wine — Stir in the flour and cook for 1 minute, then pour in the white wine and let it bubble for 2 minutes.

   ⏱3 min
4. 4
   • vegetable stock 9 dl

   Simmer and blend the soup — Add the vegetable stock, season, and simmer for 15 minutes. Blend about half the soup for a rich, part-smooth texture.

   ⏱15 min
5. 5
   • heavy cream 1½ dl
   • fresh parsley 2 tbsp

   Finish with cream and serve — Stir in the cream, warm through, and serve topped with parsley.