At a glance
This delicate mushroom soup comes together in under an hour with minimal fuss—you're essentially frying mushrooms and onions, simmering in stock, then blending until silky smooth. The main technique to watch is the blending step, but a stick blender makes it effortless, and a swirl of cream rounds out the earthy flavors beautifully. Just remember to set aside a few wild mushrooms early on for a fragrant garnish that brings the whole dish together.
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Fry the onion and prep the mushrooms
Melt the butter in a pot and fry the finely chopped onion in it. Cook for about three minutes, then add the button mushrooms cut into thicker slices 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
Fry the mushrooms in the pot for about five minutes, stirring occasionally. Season with salt, pepper, and caraway seeds. Pour in water or, even better, vegetable stock — about 1 litre. Stir, lower the heat, cover, and simmer gently for around half an hour.
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Blend until smooth
Remove the pot from the heat and blend the soup with a stick blender until smooth. Stir in cream to soften the flavour, then warm through for a moment longer.
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