Liquid silk loaded with umami, capturing the earthy and elegant essence of the fields. A warm embrace for a grey day, featuring a velvety texture that celebrates the nobility of golden-browned mushrooms. Comforting sophistication in every spoonful.
Clean the mushrooms with a damp cloth and slice them. Chop the white onion, garlic, fresh thyme, and parsley. Do not rinse the mushrooms under a strong stream: they absorb water and brown less well.
Heat the butter with the olive oil and brown the
Turn what you find into an experience you can actually bring to your kitchen.
Add the white onion and cook for 4 minutes, until soft. Add the garlic, fresh thyme, salt, and pepper; cook for 1 more minute, without burning the garlic.
Sprinkle in the wheat flour and stir for 1 minute, until it lightly coats the mushrooms. Pour in the vegetable broth gradually, scraping the bottom, and simmer gently for 10 minutes.
Blend the soup until velvety, leaving a few bits if you want more texture. Return it to the pot, add the cream, and heat for 3 minutes without a hard boil. Finish with parsley and serve hot.
