- 1 tablespoon neutral oil
- 1 large onion peeled and finely diced
- 4 tablespoons butter
- 1½ pounds fresh mushrooms sliced
- 6 cloves garlic peeled and minced
- 2 teaspoons fresh thyme minced
- 6 tablespoons flour
- 5 cups low-sodium vegetable stock
- ½ cup heavy cream
- Salt and pepper to taste
- Minced chives optional, for serving
- 2 teaspoons neutral oil
- ½ pound fresh mushrooms thinly sliced
- ¾ teaspoon smoked paprika
- Salt to taste
Add the garlic and thyme:
Make the roux:
Sprinkle the flour over the mushrooms and stir to combine—Cook for 2 minutes.
Add the stock in 1 cup increments and whisk after each addition. Continue adding and whisking until all of the stock has been incorporated—taste and season to your preferences. Bring to a boil and then reduce heat and simmer for 20 minutes.
Finish the cream of mushroom soup:
Cook the smoky mushrooms:
While the cream of mushroom soup finishes simmering, prepare the mushroom topping. Heat the oil in a skillet over medium-high heat. Once hot, add the mushrooms and cook them in an even layer, about 4–5 minutes per side. Stir them occasionally to prevent them from burning.
Once the mushrooms are golden-brown all over, season lightly with salt and add the smoked paprika. Toss to coat and cook for 45 seconds. Turn off the heat and transfer them to a bowl.
Calories: 362kcal | Carbohydrates: 21g | Protein: 10g | Fat: 29g | Sodium: 125mg | Fiber: 3g | Sugar: 6g | Vitamin C: 10mg