2 tablespoons extra virgin olive oil

3 tablespoons unsalted butter

1 yellow onion, diced

2 stalks celery, diced

1 carrot, diced

2 cloves garlic, minced

1 ½ pounds button mushrooms, sliced

¼ cup all-purpose flour

¼ cup white wine

1 ½ quarts chicken broth

1 bay leaf

1 sprig thyme

¼ cup heavy cream

Kosher salt

Freshly ground black pepper


Heat a large, heavy pot over medium-high heat until hot but not smoking. Add the oil and butter and swirl to coat the bottom of the pot. Add the onion and sauté for 4 to 5 minutes, or until soft. Add the celery and carrot and sauté for 5 to 6 minutes, or until soft. Add the mushrooms and sauté for another 5 to 6 minutes, or until soft. Add the garlic and sauté 1 to 2 minutes more, or until fragrant. Stir in the flour. Add the wine and simmer, stirring, for a minute or so. Add the broth, bay leaf, thyme, and cream. Bring to a boil and simmer, stirring occasionally, for about half an hour, or until the flavors come together. Discard the bay leaf and thyme sprig, remove from the heat, and puree with an immersion blender until smooth. Season to taste with salt and pepper, ladle into bowls, and serve immediately.


Serves 6. If you don’t have an immersion blender, you can use a regular blender but remember: never fill a blender more than half way with hot liquid. This means you will need to blend the soup in batches and reheat it before serving. The soup is intensely flavorful and delicious as is, but gild the lily by serving it topped with a drizzle of truffle oil.