Chef John's Creamy Mushroom Soup

Ingredients

• Servings: 6
• 1/4 cup unsalted butter
• 2 pounds sliced fresh mushrooms
• 1 pinch salt
• 1 yellow onion, diced
• 1 1/2 tablespoons all-purpose flour
• 6 sprigs fresh thyme
• 2 cloves garlic, peeled
• 4 cups chicken broth
• 1 cup water
• 1 cup heavy whipping cream
• 1 pinch salt and freshly ground black pepper to taste
• 1 teaspoon fresh thyme leaves for garnish, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 35 mins


• melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt 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, about 15 minutes. set aside a few attractive mushroom slices for garnish later, if desired. mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove 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.
• transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• return soup to pot and stir in cream. season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.