This earthy Thyme and Mushroom soup is a cinch to make and will warm you on a chilly day.
Author:Norann Oleson
Prep Time:15 minutes
Cook Time:1 hour 20 minutes
Total Time:1 hour 35 minutes
Yield:Serves 6
Category:Soups
Ingredients
Scale
1/4 cup unsalted butter
2 pounds sliced fresh mushrooms
1 yellow onion, diced
1 1/2 tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic
4 cups chicken broth (substitute vegetable broth to make vegetarian)
1 cup water
1 cup heavy (whipping) cream
1 pinch salt and fresh ground pepper to taste
1 teaspoon fresh thyme leaves for garnish
Instructions
Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with a pinch of 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 (or vegetable) 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. Or, use an immersion blender to puree the soup right in the pot.
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.
Notes
The key to the flavor is caramelization of the mushrooms—plus the addition of fresh thyme. Serve this soup as a starter for a dinner party or as a light but satisfying lunch with bread and a side salad. Warning: once you taste it, you may want to keep it all to yourself!
