A delightful and creamy soup featuring wild mushrooms, perfect for a cozy meal.
Heat the olive oil in a saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Add the sliced mushrooms and cook until they release their moisture and begin to brown.
Cook in batches if necessary to avoid overcrowding the pan.
Sprinkle the flour over the mushrooms and stir to coat evenly.
This step helps thicken the soup later.
Pour in the white wine and let it reduce slightly.
Scrape the bottom of the pan to release any stuck bits for extra flavor.
Add the vegetable stock and bring to a simmer.
Ensure the stock is warm to maintain the cooking temperature.
Simmer the soup for 20 minutes to develop the flavors.
Cover the pan partially to prevent excessive evaporation.
Stir in the heavy cream and heat through without boiling.
Boiling can cause the cream to curdle, so keep the heat low.
Season with salt and pepper to taste.
Taste and adjust seasoning gradually.
Serve the soup in bowls and garnish with fresh chives.
Use a sharp knife to finely chop the chives for a neat presentation.
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