A simple yet super delicious riff on the classic cream of mushroom soup, this recipe is sure to be a lunchtime favorite. Creamy, rich, and packed with mushroom flavor, this is the soup to make if you love mushrooms.
8ouncesFresh button mushrooms(sliced about 2.5 cups)
½cupbutter
1Tablespoongarlic(minced)
1/2cuponion(diced)
2Tablespoonall-purpose flour
2cupschicken broth
1/8teaspoonground dried thyme(to taste)
1/2teaspoonsalt (to taste)
1teaspoonground black pepper(to taste)
2cupsheavy cream
Instructions
In a large pot melt the butter over medium heat.
Stir in the sliced mushrooms, garlic, thyme, salt, pepper and onion. Cook stirring for about 5 minutes until the onions have softened and turned translucent. Reserve a few slices of cooked mushrooms for garnish.
Add the flour to the mushroom mixture and cook for 2-3 minutes.
Pour in the chicken broth to the mushroom mixture and bring it to a simmer stirring frequently.
Simmer on low for 10 minutes.
Use an immersion blender to puree the soup until it is smooth.
Add the heavy cream, and stir to incorporate completely. Return the soup to low heat, bring it back to a simmer, and cook for five more minutes.
Ladle into bowls, and garnish with reserved mushroom slices and fresh parsley or thyme leaves.
Notes
If you do not have an immersion blender, you can also use a blender to puree the soup in small batches.