This rich, creamy mushroom soup is easy-to-make comfort food. It combines umami flavors with rich broth, white wine, and cream and is ready in about thirty minutes. You'll never go back to grocery store soup again!
Finely chop the onion. Mince the garlic. Slice the button mushrooms. Roughly chop the thyme.
Heat the oil and butter in a saucepan over medium heat. Allow the butter to melt then add the onion and cook until translucent (3-4 minutes). Add the garlic and cook until aromatic (about 1 minute).
Add the chopped mushrooms, bay leaf, thyme, and pepper to the saucepan and cook for about 5 minutes, until the mushrooms start to brown.
Add the wine and cook for 2-3 minutes.
Add the flour and stir well until all the mushrooms are coated. Cook for 1-2 minutes.
Add the beef stock and bring to the boil. Cover the pot, reduce the heat to medium-low, and simmer for 10-15 minutes.
Bring the heat to low and add the heavy cream. Mix to combine until you have a thick mushroom soup. Garnish with more thyme to serve.
Notes
To store: Keep your leftover soup in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.