Oh-So-Yummy Mushroom Soup|Print

Servings: 6

Unsalted butter

1/4 cup

Fresh mushrooms

2 lbs, sliced

Salt

1 pinch

Heavy whipping cream

1 cup

Salt

to taste

Ground black pepper

to taste

Thyme leaves

for garnish

Onion

1, diced

All-purpose flour

1 1/2 tbsps

Fresh thyme

6 sprigs

Garlic

2 cloves, peeled

Chicken broth

4 cups

Water

1 cup

Oh-So-Yummy Mushroom Soup

Prep:

15 m

Cook:

1 h 20 m

Ready in:

1 h 35 m

Melt butter in a pot. Add mushrooms and 1 pinch salt. Cook mushrooms over medium-high heat for about 5 minutes, until mushrooms give off their liquid. Then, reduce heat to low. Stirring, cook for 15 minutes, until the mushrooms are golden brown. Add onion. Cook for 5 minutes, until translucent.
Add flour. Stirring often, cook for about 2 minutes. Add thyme and garlic. Add chicken stock and water. Bring the mixture to a simmer and keep cooking for about 1 hour. Then, remove thyme.
Transfer the mixture to a blender. Puree on HIGH speed until smooth.
Return the mixture back to the pot. Add cream and stir. Season with salt and black pepper. Garnish with thyme leaves. Enjoy your Mushroom Soup!