Joyce's Open Kitchen, literally

Cream of wild mushrooms


Yield: 4-5 (as a meal), 8-10 (as appetizer)
Requires: a soup blender 



  1. Add olive oil and butter into a large heavy pot over medium flame. 
  2. Add onion, fry till translucent then add garlic. Fry till fragrant. 
  3. Add some 1-2 dashes of dried thyme, salt and pepper. Add mushrooms. Fry and allow mushrooms to cook until withed. 
  4. Add flour. Stir until flour is well-combined into the vegetables. 
  5. Add stock and bay leave. Stir until the clumps of mushrooms smooth out. Increase flame to heat, cover pot and allow it to boil. 
  6. Reduce heat to medium /low again, season with dried thyme, pepper and salt where desired, bearing in mind that cream will be added last. 
  7. Blend the mushrooms till desired consistency – some like it velvety smooth, some like it grainy, others chunky. Lastly, add cream, stir well, bring to boil and serve.