“This Creamy Mushroom Soup is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long, slow caramelization the key to unlocking the mushroom’s magic. This is just pure essence of mushroom.”
Prep: 15 m Cook: 1 h 20 m Ready In 1 h 35 m
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To make this Creamy Mushroom Soup, You’ll need the following Ingredients:
Ingredients:
¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
6 sprigs fresh thyme
1 ½ tablespoons all-purpose flour
2 cloves garlic, peeled
1 cup water
1 cup heavy whipping cream
4 cups chicken broth
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste
Directions:
1. 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.
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.
3. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
4. 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.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Creamy Mushroom Soup
Equipment
- Large Pot
- Blender
Ingredients
- ¼ cup unsalted butter
- 2 pounds sliced fresh mushrooms
- 1 pinch salt
- 1 yellow onion, diced
- 6 sprigs fresh thyme
- 1 ½ tbsp all-purpose flour
- 2 cloves garlic, peeled
- 1 cup water
- 1 cup heavy whipping cream
- 4 cups chicken broth
- 1 pinch salt and freshly ground black pepper to taste
- 1 tsp fresh thyme leaves for garnish, or to taste
Instructions
- 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 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.
- 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.