This was surprisingly easy to make, even without a recipe to work from.
- 2 yellow/white onions
- 1 lb white or brown mushrooms
- 1/2 lb other mushrooms (I used shitake and oyster, but you can use what you have/like (not enoki))
- Thyme, parsley, salt & pepper
- 1 L chicken stock
- 1 L beef stock
- 1/2 cup sour cream
- 1 cup whipping cream
- Slice the onions fine. In a large pot on medium-high heat, melt about two tbsp butter and saute the onions until they are translucent.
- Slice the white or brown mushrooms – size depending on you – I chopped these into a small dice and added them to the pot. Stir frequently.
- Slice your remaining mushrooms into large chunks and add them to the pot. You may need to add more butter to keep things from burning.
- Add some salt (to start drawing the water out of the mushrooms) and pepper and about 1 tsp thyme and 1 tsp parsley. Cook the mushrooms until they are browned.
- Deglaze the pot with a bit of stock, then slowly (to keep the soup at temperature) add in your stock.
- Turn soup down to medium-low to simmer for about an hour.
- Half an hour before you serve, add the sour cream.
- To temper the dairy before adding it in, put the sour cream in a bowl and then add 1/2 cup of the soup and stir to warm the dairy up. Then pour this into the soup.
- Then add the (unwhipped) whipping cream, stirring as you do so.
- Cook until ready to serve. You might like to add some more pepper at this point.