Ingredients
Preparation
- Put a large pan on the fire and let it get well hot. Add the olive oil and knob of butter and fry the onion and garlic in it. Add the mushrooms and fry on medium heat. Feel free to brown a little until everything is golden brown. Add the wine and thyme. Season with salt and pepper. Fry the mushrooms for about 10 minutes, until most of the liquid has evaporated.
- Pour in the stock. Bring to the boil and simmer on low heat for about 20 minutes. Spoon a tablespoon of the soup into a bowl and puree the rest into a nice smooth mixture.
- Pour the coarse mixture back into the pan with the smooth soup and add the cream or cooking cream. Sprinkle with a little chopped parsley and additional salt and coarsely ground pepper, if necessary.
