Creamy Mushroom Soup with Thyme on Chicken Broth – Dairy-free version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the vegetables and fry 10 minutes, stirring, until it is golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Whatever is fried before the liquids browns at the edges, and its flavor concentrates.
2. 5
   Add the stock and thyme and bring to a boil.

   Stove
3. 6
   Turn down the heat and simmer 15 minutes, until the vegetables is completely tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 7
   Partly blend with an immersion blender, leaving some chunks.

   Stick blender
5. 8
   Add the plant-based cooking cream, season with salt and black pepper and heat another 5 minutes.

   Stove

   💡The plant-based cooking cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.
6. 9
   Serve with bread.