Drunken Mushroom Soup
Immerse yourself in the rich and velvety flavors of Drunken Mushroom Soup, a comforting dish that masterfully combines earthy button mushrooms, aromatic garlic, and a splash of dry white wine for a gourmet twist. Perfectly balanced with the creaminess of heavy cream and the subtle herbaceous notes of fresh thyme, this soup is simmered to perfection and blended for a luxuriously smooth texture. Each spoonful delivers warmth and depth, making it an ideal choice for cozy dinners or an elegant starter. Serve it hot, garnished with fresh parsley and accompanied by crusty bread to soak up every last drop of this irresistible creation. Ready in just 45 minutes, this easy yet indulgent recipe will quickly become a staple in your kitchen repertoire.
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Recipe Information
Ingredients
- 500 grams button mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 120 milliliters dry white wine
- 1 liter vegetable stock
- 200 milliliters heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf crusty bread, for serving
Instructions
Clean the mushrooms with a damp cloth or paper towel. Slice them thinly and set aside.
In a large pot, heat the butter and olive oil over medium heat until melted and bubbling.
Add the finely chopped onion to the pot and sauté for 5-7 minutes until translucent.
Add the minced garlic and cook for another minute, stirring constantly.
Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and start to brown slightly.
Pour in the dry white wine and let it simmer for 2-3 minutes to allow the alcohol to evaporate, scraping the bottom of the pot to deglaze.
Add the vegetable stock and fresh thyme leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a stand blender, then return to the pot.
Stir in the heavy cream, salt, and black pepper. Let the soup gently heat through for 2-3 minutes without boiling.
Taste and adjust seasoning if necessary.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread on the side.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1613 mg | 70% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 9.5 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
