2 tablespoons unsalted butter
1 onion, chopped
2 pounds mixed fresh mushrooms (such as white button, cremini, shiitake, morel, and
3 cups homemade vegetable or chicken stock class or reduced fat low sodium chicken or
Bouquet Garni (5 sprigs thyme; 4 sprigs flat-leaf parsley;2 bay leaves, preferably fresh; and
10 whole black peppercorns, tied together in cheesecloth)
Heavy cream (optional)
Coarse salt and freshly ground black pepper
Melt the butter in a large pot over medium heat and add the onion. Cook until the onion is
translucent, 3 to 5 minutes. Add the fresh mushrooms and cook, stirring occasionally, until
the mushrooms are tender, 5 to 7 minutes.
Add the stock and bouquet garni. Bring to a boil, decrease the heat to simmer. Cook until
the mushrooms are very soft, about 30 minutes.
Remove the bouquet garni. Purée the soup with an immersion blender. Leave it coarse for a
more rustic soup, or purée it until smooth for a more elegant soup. Add the cream and stir
to combine. Taste and adjust for seasoning with salt and pepper. Ladle into warmed bowls
and serve immediately.
Bon Appétit Y’all © 2017
This recipe was part of Tuesday Market’s 2017 Summer Chef Series