Cream of Mushroom SoupPat Tyler
(Comfort Food, soup, mushrooms, cream )
Yield: 4 servings
¼ C unsalted butter
2 lb mushrooms, sliced
1 pinch Kosher salt
1 onion, diced
1½ Tbsp flour
½ tsp dried thyme
2 tsp minced garlic
4 C chicken stock
1 C water
1 C heavy cream
1 pinch Kosher salt and freshly ground black pepper
- 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.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Add thyme and garlic. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour.
- Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices.