Mushroom Potage

Instructions

1. 1

   Heat butter and olive oil in a large pot over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes, then add minced garlic and stir for 1 minute until fragrant.

   Tip: Don't let the garlic brown; it will turn bitter if overcooked.

2. 2

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

   Tip: Cooking mushrooms properly develops deeper, earthier flavors in your final soup.

3. 3

   Stir in the diced potato, thyme sprigs, and bay leaf, then pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 15-18 minutes until potatoes are completely tender.

   Tip: The potato will help thicken the soup naturally as it breaks down.

4. 4

   Remove the thyme sprigs and bay leaf. Using an immersion blender, puree the soup until smooth and creamy, working in batches if needed.

   Tip: For a rustic texture, leave some chunks; blend less vigorously or reserve some mushroom pieces before pureeing.

5. 5

   Stir in the heavy cream and heat gently without boiling. Season with salt and black pepper to taste.

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

6. 6

   Ladle into serving bowls and garnish with fresh thyme, a drizzle of cream, or crispy mushroom slices if desired. Serve immediately.