Kevin Dundon’s Mushroom Soup

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Ready for a creamy and delicious mushroom soup that checks all the boxes?

When we saw this soup recipe on our friend and chef Kevin Dundon’s website, we had to give it a try. Many of you already know Kevin Dundon from WOT. You can check out his other recipes here.

Everyone seems to love a great soup, especially this time of year. WOT we love about this recipe: it is a super easy soup to pull together, and you will be enjoying it within the hour.

You can also make it ahead of time and keep refrigerated for up to a week.

Kevin Dundon’s Mushroom Soup

Servings

Author Kevin Dundon

Ingredients

4 tbsp. butter
2 onions finely chopped
2 garlic cloves crushed
2 sprigs thyme
2 sage leaves
4 8 oz. packages mushrooms sliced or chopped
1/2 cup white wine
1-3/4 cup chicken stock warmed
1/2 cup heavy cream
salt and freshly ground black pepper
toasted bread to serve

Instructions

In a large pot over medium-high heat, melt 4 tablespoons of butter. Add the onions, garlic, thyme sprigs, sage, and mushrooms. Cook for 5-8 minutes until onions and mushrooms are soft. Note that the mushrooms will release a lot of water.
Remove several mushrooms and save to garnish bowls. If you want to brown the mushrooms, heat a small sauté pan, add a touch of butter, and cook the mushrooms over medium heat until you achieve the desired color. Set aside for garnish.
Add the wine to the pot and allow it to evaporate for 2 minutes.
Add the chicken stock and bring to a boil. Reduce the heat to a slow simmer for 5 minutes.
Add the heavy cream and blend using an emersion blender until very smooth.
Check the seasoning and add more salt or pepper if needed.
Serve and garnish with reserved mushrooms and thyme.