At a glance
You're building a velvety mushroom soup that gets its elegance from sautéing button mushrooms with just a touch of wild mushrooms for aroma, then blending everything smooth and creamy. The main time commitment is the gentle simmering—about 30 minutes—but after that, you'll have a silky soup ready to finish with delicate sautéed mushroom garnish.
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Sauté the onion and prepare the mushrooms
Melt the butter in a pot and sauté the chopped onion in it for about three minutes. Then add the button mushrooms, sliced into thicker pieces, along with most of the wild mushrooms. Set aside just two or three mushrooms for the garnish.
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Sauté and simmer the mushrooms
Cook the mushrooms in the pot for about five minutes, stirring occasionally. Season with salt, pepper and caraway seeds. Pour in water, or better still, vegetable stock - about 1 litre. Stir, lower the heat and simmer covered for about half an hour.
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Blend
Take the pot off the heat and blend the soup until smooth with a stick blender. Stir in the cream to mellow the flavour and warm through for a little longer.
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