Ingredients
Method
- Heat the olive oil in a Dutch oven or a large heavy-bottomed saucepan over medium-high heat.
- Add the diced onion and sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and the onion becomes soft, about 10 to 15 minutes.
- Stir in the minced garlic and dried thyme, seasoning with salt and pepper. Cook for an additional 30 seconds until fragrant.
- Pour in the chicken stock (or vegetable broth) and add the bay leaves. Bring the mixture to a boil, scraping any browned bits off the bottom of the pot with a wooden spoon. Reduce the heat and simmer for 10 minutes.
- In a small bowl, whisk together the milk and cornstarch until smooth, creating a slurry. Add the slurry to the pot, stirring occasionally until the soup thickens slightly, about 5 minutes. Remove from heat.
- Transfer half of the soup to a blender, working in batches if needed. Cover the blender with a tea towel and blend until smooth. Return the blended soup to the pot and stir to combine.
- Ladle the soup into bowls, garnishing with a drizzle of extra virgin olive oil and a sprinkle of chopped chives.
Nutrition
Notes
A rich and velvety soup perfect for cozy dinners. Add extra chives and a drizzle of olive oil to elevate the flavor.