This mushroom soup is creamy and rich. A long, slow caramelization of the mushrooms requires patience, but unlocks their magical flavor, which is the secret to this soup.
Step1
Gather all ingredients.
Step2
Melt butter in a large soup pot over medium-high heat. Saut\u00e9 mushrooms and 1 pinch salt in the melted butter until mushrooms release their juices, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
Step3
Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.
Step4
Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.
Step5
Add thyme bundle and garlic cloves, then pour in 4 cups chicken broth and 1 cup water. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.
Step6
Pur\u00e9e soup with a blender in batches until smooth and thick.
Step7
Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.
Step8
Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.
Prepare Time:
10 mins
Cook Time:
1 hours 25
Total Time:
1 hours 35
Servings:
6
Calories:
272 kcal
Carbohydrate:
12 g
Cholesterol:
78 mg
Dietary Fiber:
2 g
Protein:
7 g
Saturated Fat:
14 g
Sodium:
667 mg
Total Sugars:
5 g
Total Fat:
23 g
