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

Steps

1. 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.
2. Mix onion into mushrooms; cook until onion is soft and translucent, about 5 minutes.
3. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste.