Prep Time::10 mins
Cook Time:: 1 hr 25 mins
Total Time:: 1 hr 35 mins
Servings::6
Ingredients
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¼ cup unsalted butter
2 (16 ounce) packages sliced fresh mushrooms
1 pinch salt
1 medium yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme, tied in a bundle with kitchen twine
2 cloves garlic, peeled
4 cups chicken broth, or more to taste
1 cup water, or more to taste
1 cup heavy whipping cream
1 salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Purée soup with a blender in batches until smooth and thick.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.
Dotdash Meredith Food Studios
Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.
DOTDASH MEREDITH FOOD STUDIOS