Ready in 45 min across 5 steps. Seasonal note: fall, winter.
Ingredients
2 tablespoons extra-virgin olive oil (plus more for serving)
2 tablespoons unsalted butter
1 medium yellow onion (chopped)
½ teaspoon sea salt
Freshly ground black pepper
1 pound white button mushrooms (stemmed and sliced)
8 ounces cremini mushrooms (stemmed and sliced)
2 garlic cloves (grated)
¼ cup dry white wine
3 cups vegetable broth
1 tablespoon tamari
1 tablespoon fresh thyme leaves (plus more for garnish)
½ cup heavy cream or creme fraîche (optional, plus more for serving)
Chopped fresh parsley (for garnish)
Method
Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook for 2 minutes, or until softened slightly. Add half 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, tamari, and thyme. Cover and simmer for 15 minutes.
Allow the soup to cool slightly, 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 a drizzle of olive oil and/or cream, fresh parsley, and thyme.
Original source
Love and Lemons. The publication link stays beside the recipe so you can compare its notes, timing and later updates.
1 HR 30 
1 HR 
1 HR 
From the kitchen
Tell us how this recipe went
Did you cook this? Share a substitution, timing observation or clear question. We review notes before they appear.