Chef John's Creamy Mushroom Soup
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Unsalted Butter910 g
Mushroom (sliced fresh)1 pinch
Salt1.5 tbsps
All-Purpose Flour6 sprigs
Thyme (fresh)2 cloves
Garlic (peeled)4 cups
Chicken Broth1 cup
Water1 cup
Heavy Whipping CreamDirections:
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
2
Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes
3
Set aside a few attractive mushroom slices for garnish later, if desired
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
Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves
7
Pour chicken stock and water into mushroom mixture
8
Bring to a simmer and cook for 1 hour
9
Remove thyme bundle
10
Transfer soup to a blender in small batches and puree on high speed until smooth and thick
11
Return soup to pot and stir in cream
12
Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves