Creamy Mushroom Soup
Description
You will never buy canned mushroom soup again after making this delicious soup. Serve it as an appetizer, a side dish, lunch or dinner. Try adding some white wine to make it even more spectacular!
Ingredients
1/4 c. unsalted butter
2 lb. sliced fresh mushrooms, a few set aside for garnish, if desired
pinch salt
1 yellow onion, diced
1 1/2 T. all-purpose flour
6 sprigs fresh thyme
3 cloves garlic, peeled
4 c. chicken broth/stock
1 c. water
1 c. heavy whipping cream
pinch salt
freshly ground black pepper, to taste
1 t. fresh thyme leaves, for garnish, or to taste
Directions
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Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with a pinch of salt until mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
Mix onion into mushrooms; cook until onion is soft and translucent, about 5 minutes.
Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste.
Tie thyme sprigs into a small bundle with kitchen twine; add to mushroom mixture; add garlic cloves. Pour chicken broth/stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
Transfer soup to a blender in small batches; puree on high speed until smooth and thick.
Return soup to pot; stir in cream. Season with salt and pepper; serve, garnished with reserved mushroom slices and a few thyme leaves, if desired.
**If it is too thick, add more broth/stock or water to thin it out.