2 lbs, sliced
Heavy whipping cream
Ground black pepper
1 1/2 tbsps
2 cloves, peeled
Oh-So-Yummy Mushroom Soup
1 h 20 m
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!