Soupe aux champignons

Soupe aux champignons (mushroom soup) is a rich and flavorful dish that highlights the earthy taste of mushrooms. It's creamy, comforting, and can be made with a variety of mushrooms. Here’s a classic recipe for a creamy mushroom soup:

Ingredients:

• 500g (about 1 pound) of fresh mushrooms (such as button, cremini, or a mix), sliced
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil or butter
• 3 tablespoons of all-purpose flour
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream or crème fraîche
• 1 tablespoon of fresh thyme (or 1 teaspoon of dried thyme)
• 1 bay leaf
• Salt and pepper to taste
• Optional: 1/4 cup of dry white wine
• Optional: a handful of fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Ingredients:

   • Clean and slice the mushrooms.
   • Finely chop the onion and mince the garlic.

2. Sauté the Vegetables:

   • In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
   • Add the chopped onion and cook for about 5 minutes, or until translucent.
   • Add the minced garlic and cook for an additional minute, until fragrant.

3. Cook the Mushrooms:

   • Add the sliced mushrooms to the pot.
   • Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 8-10 minutes.

4. Add Flour:

   • Sprinkle the flour over the mushrooms and onions.
   • Stir well to combine and cook for about 2 minutes to remove the raw flour taste.

5. Add Broth and Seasonings:

   • Pour in the chicken or vegetable broth, stirring to combine and ensure there are no lumps.
   • Add the bay leaf and thyme. If using, add the white wine at this stage.

6. Simmer:

   • Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.

7. Blend the Soup:

   • Remove the bay leaf from the soup.
   • Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. For a chunkier texture, blend only part of the soup.

8. Finish with Cream:

   • Return the soup to the pot if you used a blender.
   • Stir in the heavy cream or crème fraîche.
   • Season with salt and pepper to taste. Heat through but do not boil.

9. Serve:

   • Ladle the soup into bowls.
   • Garnish with fresh parsley if desired.

This soupe aux champignons is perfect served with crusty bread or a light salad. Enjoy this warm, comforting bowl of mushroom goodness!