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Creamy Mushroom Soup

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A rich and creamy homemade mushroom soup with deeply browned mushrooms, aromatic herbs, and a smooth cream finish.

Ingredients

  • 1/4 cup unsalted butter
  • 2 (16 ounce) packages sliced fresh mushrooms
  • 1 pinch salt
  • 1 medium yellow onion, diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme, tied in a bundle with kitchen twine
  • 2 cloves garlic, peeled
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup heavy whipping cream
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish, or to taste

Instructions

  1. Melt the butter in a large soup pot over medium-high heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms release their juices and the liquid evaporates, about 15 minutes.
  2. Reduce the heat to medium-low and continue cooking until the mushrooms are deeply browned, about 15 minutes more. Set aside a few attractive mushroom slices for garnish if desired.
  3. Add the diced onion to the mushrooms and cook until softened and translucent, about 5 minutes.
  4. Stir in the flour and cook for about 2 minutes to remove the raw flour taste.
  5. Add the thyme bundle and garlic. Pour in the chicken broth and water, stirring well. Bring to a simmer and cook for about 1 hour.
  6. Remove and discard the thyme bundle. Blend the soup until smooth and creamy using an immersion blender or a countertop blender in batches.
  7. Stir in the heavy cream and gently heat the soup until warmed through. Season with salt and freshly ground black pepper to taste.
  8. Serve hot, garnished with reserved mushroom slices and fresh thyme leaves.

Notes

  • Brown the mushrooms thoroughly for a deeper, more concentrated mushroom flavor.
  • When using a countertop blender, blend hot soup in small batches and allow steam to escape safely.
  • Vegetable broth can be substituted for chicken broth for a vegetarian version.
  • Store leftovers covered in the refrigerator and gently reheat before serving.

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