Name: Cream of Mushroom Soup
Yield: 8 servings
Ingredients: ½ cup plus 2 tablespoons olive oil, divided; 2 pounds mixed mushrooms, such as crimini, shiitake, maitake, and/or oyster, trimmed, torn into bite-sized pieces; Kosher salt, freshly ground pepper; 4 medium shallots, chopped; 1 large leek, light-green and white parts only, halved, thinly sliced; ¼ cup (½ stick) unsalted butter; 4 garlic cloves, grated, divided; ⅓ cup dry white wine; ½ cup all-purpose flour; 5 cups low-sodium chicken stock; 1½ cups heavy cream; 1½ cups whole milk; 1 bay leaf; 5 sprigs thyme, divided; 5 ounces crusty bread, crust removed, cut into 1-inch pieces (about 2 cups)

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Photo by Heidi's Bridge, styling by Anna Billingskog

This is definitely an upgrade from the condensed cream of mushroom soup of your childhood! It’s best to use a nice mix of mushrooms, but if you’re going to buy only one type, use crimini, which has more flavor than the others.

Recipe notes