Creamy Mushroom Soup

1. 1

   1. In a large pot, melt the butter.

2. 2

   2. Add the onion and sweat in the butter until translucent, 5-7 minutes.

3. 3

   3. Add the mushrooms and fresh thyme, toss with the butter and onions. Cook for 5-7 minutes.

4. 4

   4. Add the wine and whiskey and scrape any browned bits off the bottom of the pan.

5. 5

   5. Pour in the chicken stock and reduce the heat to low. Put a lid on the pot and simmer for 30 minutes.

6. 6

   6. Remove the pot from the heat and transfer to a blender (in batches). Blend until very smooth and then transfer to a large bowl, or back to the pot.

7. 7

   7. Stir in the cream and season to taste with salt and pepper.

8. 8

   8. Serve hot with a drizzle of olive oil (truffle oil would be a great option too!).

* Per serving · 4 servings · Values may vary.

No additional tips available.