Ingredients:
- 2 tbsp. extra-virgin olive oil, plus more for serving
- 2 tbsp. butter
- 1 medium yellow onion, chopped
- ½ tsp. sea salt
- To taste freshly ground black pepper
- 1 lb. white button mushrooms, stemmed and sliced
- 8 oz cremini mushrooms, stemmed and sliced
- 2 garlic cloves, grated
- ¼ cup dry white wine
- 3 cups vegetable broth
- 1 tbsp. fresh thyme leaves, plus more for garnish
- ½ cup heavy cream
- For garnish chopped fresh parsley
Directions:
- Heat olive oil and butter in a large pot over medium heat. Add onion, salt and several grinds of pepper and cook for 2 minutes or until softened slightly. Add half of the mushrooms and cook, stirring occasionally, for 5 minutes, or until softened. Add the remaining mushrooms and cook for another 5 minutes. Stir in the garlic, followed by the wine, broth and thyme. Cover and simmer for 15 minutes.
- Allow the soup to cool slightly and then transfer two-thirds to a blender and blend until smooth. Stir the blended soup back into the pot with the chunky soup.
- If desired, add the cream and cook for another 2 minutes, or until the soup is warmed through and the raw cream taste has cooked off. Season to taste.
- Ladle into bowls and serve topped with fresh parsley and thyme.
