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
- Melt butter in a large soup pot over medium-high heat (so when it starts to foam, it’s ready)
- 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.
- 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.
- 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.
- Remove thyme bundle.
- Use an immersion blender at high speed to blend the soup until smooth and thick.
- Return soup to pot and stir in cream.
- Season with salt and black pepper and serve in bowls, garnished with any reserved mushroom slices and a few thyme leaves.