Makes 4-6 Servings
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
- 1/4 cup unsalted butter
- 2 pounds white or brown button mushrooms, sliced
- 1 yellow onion, diced
- 1 tbsp flour
- 3 cloves garlic, peeled, left whole
- 4 cups chicken broth or stock
- 1 cup water
- 6 sprigs fresh thyme, tied into a bundle with kitchen string, plus some picked leaves to garnish
- salt and fresh ground black pepper to taste
- 1 cup heavy cream
Note: at this point, you can reserve some of the browned mushrooms to garnish the soup later.
Once the mushrooms are beautifully browned, add the onions and cook over medium-low heat for about 5 more minutes. Add a tablespoon of flour and cook, stirring, for 1 minute. Whisk in the chicken broth and water. Add the thyme and garlic, and bring to a simmer. Reduce the heat to low, cover, and simmer gently for 1 hour.
Turn off heat, uncover, and allow to cool for 15 minutes. Carefully puree the soup (in small batches!) in a blender until very smooth. To be safe, place a kitchen towel over the blender, and pulse on and off to begin.
Pour soup back into the pot, and stir in the cream (more broth or water can be added to adjust the thickness if desired). Bring back to a simmer, and season with salt and fresh ground black pepper to taste. Serve hot, topped with the reserved mushrooms and thyme leaves.