Creamy Forest Mushroom Soup

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Add the chopped onion and cook until softened and translucent, about 4 minutes.

   Tip: Don't let the onion brown; we want a pale, creamy base.

2. 2

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Tip: Garlic burns quickly, so keep the heat moderate and stir constantly.

3. 3

   Add all the sliced mushrooms to the pot and sauté for 8-10 minutes, stirring occasionally, until they release their moisture and begin to caramelize slightly.

   Tip: Using a variety of mushrooms creates more complex, deeper flavour.

4. 4

   Pour in the vegetable broth and add the diced potatoes, bay leaf, and half of the fresh thyme. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are completely tender.

   Tip: The potatoes will help thicken the soup naturally as they break down.

5. 5

   Remove the pot from heat and discard the bay leaf. Using an immersion blender, blend the soup until smooth and creamy, working in batches if needed.

   Tip: For a rustic texture, leave some small chunks by blending only three-quarters of the soup.

6. 6

   Return the pot to low heat and stir in the double cream. Heat gently without boiling until the soup is steaming hot.

   Tip: Adding cream at the end prevents it from curdling.

7. 7

   Season with salt, black pepper, and lemon juice. Taste and adjust seasoning as needed.

   Tip: The lemon juice brightens the earthy mushroom flavours beautifully.

8. 8

   Ladle the soup into bowls and garnish with the remaining fresh thyme and a drizzle of cream if desired.

   Tip: A few crispy croutons or toasted breadcrumbs add lovely texture.