Mushroom soup

Mushroom Soup

Ingredients

¼ cup salted Butter

2 Lbs. sliced fresh mushrooms

Pinch of salt

1 yellow onion diced

1 ½ tablespoons flour

4-6 sprigs of fresh thyme

2 cloves of garlic peeled and minced, or 2 tablespoons of jar garlic

4 cups Chicken Broth or 3 bouillons

1 cup water per bouillon or if using canned broth 1 cup of water

1 cup whipping cream

Salt and pepper to taste

Garnish with leaves of thyme 

 Directions

 Step 1

Melt butter in a large soup pot over medium-high heat; add mushrooms to butter with a pinch of salt and cook until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, should take about 15 minutes. Set aside a few attractive mushroom slices for later garnish, if desired. Mix minced onion into mushrooms and cook until onion is soft and translucent about 5 more minutes.

 Step 2

Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove the raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.

Step 3

Transfer soup to a blender or food processer in small batches and puree on high speed until smooth and thick.

Step 4

Return soup to pot and stir in cream. Season with salt and black pepper and bring to a boil then serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.  I personally love this soup in a bread bowl. Enjoy