Cream of Mushroom Soup

Based on all chef’s recipe.


  • 1/4 cup (1/2 stick or 4 Tbsp) unsalted butter 
  • 2 pounds sliced fresh mushrooms 
  • 1 pinch salt 
  • 1 onion, diced 
  • 1 1/2 tablespoons all-purpose flour 
  • 6 sprigs fresh thyme (tied with a twine)
  • 2 cloves garlic, peeled 
  • 4 cups 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


  1. Melt butter in a large soup pot over medium-high heat (so when it starts to foam, it’s ready)
  2. cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. 
  3. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. 
  4. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes. 
  5. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. 
  6. Add tied thyme to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. 
  7. Remove thyme bundle. 
  8. Use an immersion blender at high speed to blend the soup until smooth and thick.
  9. Return soup to pot and stir in cream. 
  10. Season with salt and black pepper and serve in bowls, garnished with any reserved mushroom slices and a few thyme leaves.

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