Multi Mushroom Soup

This is one of my favourite ways to enjoy mushrooms because it lets their natural flavour really shine. I love using a combination of oyster and chestnut mushrooms—the oysters add a delicate, meaty texture while the chestnuts bring a deeper, earthy flavour. It's simple, cozy, and especially satisfying when made with mushrooms that are fresh from the farm.

Serves: 4-6 Prep Time: 15 mins Cook Time: 35 mins

Ingredients List:

• 2 tbsp butter

• 1 tbsp olive oil

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 300 g oyster mushrooms, roughly chopped

• 200 g chestnut mushrooms, sliced

• 2 tbsp all-purpose flour

• 4 cups vegetable or chicken broth

• 1 tsp fresh thyme leaves, or ½ tsp dried thyme

• ½ tsp salt, plus more to taste

• ¼ tsp black pepper

• ½ cup heavy cream

• 1 tbsp fresh parsley, chopped

• Optional: extra sautéed mushrooms for topping

Instructions:

1. Sauté the mushrooms.
   Heat the butter and olive oil in a large pot over medium-high heat. Add the oyster and chestnut mushrooms and cook for 5–7 minutes, stirring occasionally, until they soften and begin to brown. Remove a small handful of mushrooms and set aside for topping, if desired.

2. Build the flavour.
   Add the onion to the pot and cook for 4–5 minutes, until softened. Add the garlic and thyme and cook for another minute.

3. Add the flour.
   Sprinkle the flour over the mushroom mixture and stir well. Cook for 1–2 minutes to remove the raw flour taste.

4. Add the broth.
   Slowly pour in the broth while stirring to prevent lumps. Bring the soup to a gentle simmer and cook for about 15 minutes.

5. Make it creamy.
   Use an immersion blender to blend the soup until mostly smooth, leaving a little texture from the mushrooms. You can also transfer it carefully to a blender in batches. For a chunkier soup, blend only about half.

6. Finish.
   Stir in the cream and season with salt and pepper to taste. Warm gently for another 2–3 minutes, but don't let it boil.

7. Serve.
   Ladle into bowls and top with the reserved sautéed mushrooms and fresh parsley. A drizzle of olive oil and a little cracked black pepper makes a lovely finishing touch.

Farmer's Tip: For an even richer mushroom flavour, let the mushrooms brown well before adding the broth. That little bit of caramelization makes a big difference!