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.
Preparation Time
10 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 35 mins
Calories
272 Calories
Recipe Instructions
Step 1
Melt butter in a large soup pot over medium-high heat. Sauté mushrooms and 1 pinch salt in the melted butter until mushrooms release their juices, 5 to 10 minutes.
Step 2
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.
Step 3
Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.
Step 4
Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.
Step 5
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.
Step 6
Puree soup with an immersion blender until smooth and thick. Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.
Step 7
Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.
Ingredients
1 pinch salt
1 cup heavy whipping cream
2 cloves garlic, peeled
1 medium yellow onion, diced
4 cups chicken broth, or more to taste
1 cup water, or more to taste
2 (16 ounce) packages sliced fresh mushrooms
6 sprigs fresh thyme, tied in a bundle with kitchen twine
1 salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste
