Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Total time: 50 min
Ingredients: 3 tbsp Butter; 9 tbsp Olive oil; 16 oz Mushroom, thinly sliced; 1–2 Shallot, minced; 5 cloves Garlic, thinly sliced; ¼ cups Flour; ½ cups White wine; 3 cups Broth; ½–1 cup Heavy cream; 1 tsp Salt; to taste Black pepper, ground; 1 tbsp Thyme; ½ Sourdough bread

By Pinch of Yum · 50 min

Ingredients

Butter3 tbsp
Olive oil9 tbsp
Mushroom · thinly sliced16 oz
Shallot · minced1–2
Garlic · thinly sliced5 cloves
Flour¼ cups
White wine½ cups
Broth3 cups
Heavy cream½–1 cup
Salt1 tsp
Black pepper · groundto taste
Thyme1 tbsp
Sourdough bread½

Instructions

Prepare the croutons and set them aside.
Heat the butter and oil in a soup pot over medium-high heat. Add the mushrooms and shallots and sauté for 10 minutes until soft and fragrant. Add the garlic and sauté for 1 to 2 minutes.
Stir in the flour until it coats everything; the mixture will be thick and dry. Slowly add the wine, letting it loosen, then slowly add the broth, stirring to a smooth-ish soup.
Add the cream, 1 teaspoon salt, pepper and fresh thyme. Do not boil; let it sit over very low heat or off the heat for a while so the flavors develop.
Serve topped with the croutons.

Summarized from Pinch of Yum's video. Watch it for the details.

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