Ingredients
Equipment
Method
Preparation
- Clean and slice the mushrooms, then finely chop the onion and mince the garlic.
- In a large pot or Dutch oven, melt butter over medium heat; add sliced mushrooms and cook until browned, stirring occasionally.
- Stir in the chopped onion and cook until softened, then add minced garlic and cook for another minute until fragrant.
Cooking the Soup
- Sprinkle flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the broth, ensuring no lumps.
- Bring the soup to a simmer, then reduce heat and let it cook for 10-15 minutes, allowing flavors to meld.
- Stir in the heavy cream and fresh thyme; season with salt and pepper to taste.
Finishing Touches
- For a smoother soup, use an immersion blender to partially blend the soup, leaving some mushroom pieces for texture.
- Serve hot, garnished with fresh herbs if desired.
Notes
For an extra depth of flavor, use a mix of wild mushrooms. Adjust the amount of cream to your preference for a richer or lighter soup. This soup can be made ahead and reheated, as flavors often improve over time.