CREAMY MUSHROOM SOUP¶

Serves: 6 Source: Adapted from original - no mushroom garnish

SHOPPING LIST¶

4 tablespoons (60g) unsalted butter (máslo) → NOTE: Original calls for 4 tbsp, we're using only 3 tbsp since we're skipping the garnish
1 cup (240ml) milk (mléko) - preferably low-fat

Option 1: 4 cups (1 liter) homemade or low-sodium chicken stock
Option 2 (no stock available): 4 cups (1 liter) water + 4 chicken bouillon cubes (or equivalent powder per package directions)

IMPORTANT BOUILLON NOTE: If using bouillon, it's very salty - you'll need little to no additional salt at the end. Taste before seasoning.

Step 1 - Brown the mushrooms:

Melt 3 tablespoons (45g) unsalted butter (máslo) in a large Dutch oven or soup pot over medium-high heat
Add ALL 2 pounds (900g) sliced žampiony/mushrooms (about 3 quarts volume)
Cook, stirring occasionally, until they have given off their liquid and are beginning to brown, about 10 minutes
What to look for: Mushrooms will first release water and look wet, then liquid will evaporate and they'll start sizzling and browning on edges
Add 1 large leek (pórek) cut into ¼-inch (6mm) half-moons (about 1 cup/240ml), 1 medium finely sliced onion (about 1 cup/240ml), and 1 teaspoon fresh thyme leaves (tymián)
Cook, stirring frequently, until the vegetables are softened, about 5 minutes

Step 2 - Make the roux and add liquids:

Add 3 tablespoons (24g) all-purpose flour (hladká mouka) to the pot
Cook, stirring constantly, until all the flour is absorbed, about 30 seconds
Critical: Keep stirring to prevent flour from burning
Stirring constantly, slowly pour in 1 cup (240ml) milk (mléko)
Continue stirring while you add 4 cups (1 liter) chicken stock OR 4 cups (1 liter) water mixed with 4 chicken bouillon cubes
Add 2 bay leaves (bobkový list)
Bring to a boil, then reduce heat to maintain a simmer
Cover and cook, stirring occasionally, until the liquid is thickened and lightly reduced, about 10 minutes
Discard the 2 bay leaves

Step 3 - Blend the soup:

Option A (blender method): Working in batches, transfer the mixture to a blender. Start on low speed and gradually increase to high. Blend until a rough puree forms, about 1 minute per batch. Add additional stock or water if necessary to thin to desired consistency (the original recipe prefers it thick). Pass through a fine-mesh strainer into a clean pot.
Option B (immersion blender method): Use an immersion blender to blend the soup directly in the original pot until you reach a rough puree consistency
Season to taste with kosher salt (TABLE SALT: use about 25% less) and freshly ground black pepper (černý pepř)
IMPORTANT: If using bouillon, taste first - you may need NO additional salt
Keep hot until serving

Step 4 - Serve:

Ladle into bowls
Serve immediately
Remaining 1 teaspoon fresh thyme leaves (tymián) is incorporated into the soup base (no garnish needed)

The key to great mushroom soup is cooking the mushrooms in butter long enough to drive off excess moisture and allow them to start browning
Original recipe suggests using a mix of mushrooms (button, portobello, shiitake, foraged) for best flavor - in Czech stores, you can mix žampiony with darker houby varieties if available
Soup can be made ahead and reheated - may need to thin with additional stock or water when reheating
MODIFICATION NOTE: Original recipe reserved 1 cup mushrooms for garnish - we've incorporated all mushrooms into the soup base instead