This mushroom soup is creamy and rich — it's one of my favorite soups of all time and it's so easy! The long, slow caramelization of the mushrooms requires a little patience, but it really unlocks their magical flavor, which is the secret to this mushroom soup.
- unsalted butter : 0.25 cup
- (16 ounce) packages sliced fresh mushrooms : 2 packages
- salt : 1 pinch
- yellow onion, diced : 1 medium
- all-purpose flour : 1.5 Tbsp
- fresh thyme, tied in a bundle with kitchen twine : 6 sprigs
- garlic, peeled : 2 clove
- chicken broth, or more to taste : 4 cups
- water, or more to taste : 1 cup
- heavy whipping cream : 1 cup
- salt and freshly ground black pepper to taste : 1 piece
- fresh thyme leaves for garnish, or to taste : 1 tsp
Stages of cooking
Melt butter in a large soup pot over medium-high heat. Sauté mushrooms and 1 pinch salt in the melted butter until mushrooms release their juices, 5 to 10 minutes.
Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.
Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.
Add thyme bundle and garlic cloves, then pour in 4 cups chicken broth and 1 cup water. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.
Puree soup with an immersion blender until smooth and thick. Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.
Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves. DOTDASH MEREDITH FOOD STUDIOS