Deep and rich creamy soup with mushrooms
Unsalted butter-1/4 cup
Sliced fresh mushrooms-2 pounds
Diced yellow onion -1
All-purpose flour-1 1/2 tablespoons
Fresh thyme- 6 sprigs
Chicken broth-4 cups
Heavy whipping cream-1 cup
Salt and freshly ground black pepper-1 pinch
Fresh thyme leaves for garnish -1 teaspoon
- Take a large soup pot and melt butter in it over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue cooking about 15 minutes, stirring often, until juices evaporate and the mushrooms are golden brown. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
- Mix flour into mushroom mixture and cook, stirring often, for 2 minutes. Tie thyme sprigs into a small bundle and add to mushroom mixture; add also garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
- Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with mushroom slices and a few thyme leaves.
1 hour and 20 minutes