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
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
