Herb-Infused Wild Mushroom Soup

A velvety blend of wild mushrooms simmered with fresh herbs and finished with a touch of cream for a rich, soothing starter. This comforting soup highlights earthy flavors enhanced by thyme and parsley.

Steps

1. Clean and slice the wild mushrooms. 2. Heat olive oil and butter in a saucepan over medium heat. 3. Add shallot and garlic; sauté until translucent. 4. Add mushrooms and thyme; cook until mushrooms release moisture and become tender, about 5-7 minutes. 5. Pour in the broth and bring to a gentle simmer. 6. Cook for another 10 minutes to let flavors meld. 7. Remove from heat and blend the soup with an immersion blender until smooth and velvety. 8. Return to low heat; stir in cream and parsley. 9. Season with salt and pepper to taste. 10. Serve warm, garnished with a sprinkle of fresh herbs if desired.

100g mixed wild mushrooms (such as cremini, shiitake, oyster) 1 small shallot, finely chopped 1 clove garlic, minced 1 tsp fresh thyme leaves 1 tsp fresh parsley, chopped 1 tbsp unsalted butter 200ml vegetable or chicken broth 50ml heavy cream Salt and freshly ground black pepper to taste 1 tsp olive oil