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.
Ingredients
- unsalted butter: 0.25 cup
- mushrooms: 2 packages (fresh; 16 ounce packages, sliced)
- salt: 1 pinch
- yellow onion: 1 medium (diced)
- all-purpose flour: 1.5 Tbsp
- thyme, tied in a bundle with kitchen twine: 6 sprigs (fresh)
- garlic: 2 clove (peeled)
- chicken broth: 4 cups (to taste)
- water: 1 cup (to taste)
- heavy whipping cream: 1 cup
- salt and freshly ground black pepper: 1 piece (to taste)
- thyme leaves: 1 tsp (for garnish, to taste, fresh)
Metric Conversion
Stages of cooking
-
Melt butter in a large soup pot over medium-high heat. SautГ© 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.
