Chef John's Creamy Mushroom Soup

Ingredients

  • ¼ cup unsalted butter
  • 2 pounds sliced fresh mushrooms
  • 1 pinch salt
  • 1yellow onion, diced
  • 1 ½ tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic, peeled
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup heavy whipping cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish, or to taste
  • Directions

  • Step 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.

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  • Step 2

    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 stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.

  • Step 3

    Transfer soup to a blender in small batches and puree on high speed until smooth and thick.

  • Step 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.

  • Cook's Note:

    If mixture seems too thick, thin it out with more chicken broth or water.

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