Cream of Mushroom Soup


  • 2 tbsp Adoro Mushroom & Sage Olive Oil
  • 2 tbsp butter
  • 2 sweet onions, diced
  • 4 cloves garlic, minced
  • 750g fresh brown mushrooms, sliced
  • 4 tsp thyme, chopped
  • ½ cup white or dry red wine
  • 6 tbsp all-purpose flour
  • 4 cups chicken stock
  • salt/pepper to taste
  • 2 beef bouillon cubes
  • 1 cup heavy cream
  • Fresh parsley and thyme to serve on top



  1. Heat butter and oil in a large pot over med-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 min.
  2. Add mushrooms and 2 tsp thyme, cook for 5 minutes. Add stock, and bring to a boil. Reduce heat to low-med, season with salt/pepper and crumbled in bouillon cubes.
  3. Cover and allow simmering for 10-15 minutes, occasionally stirring until thickened.
  4. Reduce heat to low, stir in cream. Allow to gently simmer (do not boil).
  5. Mix in parsley and remaining thyme. Serve warm and enjoy!