Servings: 6
Unsalted butter 
1/4 cup
Fresh mushrooms 
2 lbs, sliced
1 pinch 
Heavy whipping cream 
1 cup
to taste
Ground black pepper
to taste
Thyme leaves
for garnish
1, diced
All-purpose flour 
1 1/2 tbsps
Fresh thyme 
6 sprigs
2 cloves, peeled
Chicken broth 
4 cups
1 cup
Oh-So-Yummy Mushroom Soup
15 m
1 h 20 m
Ready in:
1 h 35 m
  1. 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.
  2. 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.
  3. Transfer the mixture to a blender. Puree on HIGH speed until smooth. 
  4. 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!