Creamy Mushroom Soup

• butter↗3 tablespoon
• olive oil↗1 tablespoon
• mushrooms, stems removed, very thinly sliced (see FAQs)↗16 ounce
• shallots, minced↗1
• cloves garlic, thinly sliced↗4
• all-purpose flour↗0.25 cup
• white wine (I used Chardonnay)↗0.5 cup
• broth (see notes for a quick homemade MUSHROOM broth option with your stems)3 cup
• heavy cream↗0.5 cup
• salt + more to taste1 teaspoon
• freshly ground black pepper to taste
• fresh thyme (about 1 sprig)↗1 tablespoon
• loaf of sourdough bread0.5
• olive oil↗0.5 cup
• clove garlic↗1
• salt to taste↗
• freshly ground black pepper to taste

Step-by-step instructions

1. 1

   Prepare the croutons . Set aside.

2. 2

   Heat the butter and oil in a soup pot over medium high heat. Add the mushrooms and shallots; sauté for 10 minutes until soft, fragrant, and delicious. Add the garlic; sauté for 1-2 minutes.

3. 3

   Add the flour; stir to coat everything. It will be very thick and dry (see notes). Add the wine slowly, letting the mixture loosen up. Add the broth slowly, stirring to form a smooth-ish soup.

4. 4

   Add the cream and the salt, pepper, and fresh thyme. Don’t boil it, but if you can give it a little bit of time to just hang out over very low heat (or even off heat), that is ideal – the flavors get better with just a little time to sit. Then again, if you cannot wait (I often can’t), it’s also SO delicious right here, right now, right out of the pot.

5. 5

   Serve with croutons on top.