Cream of Mushroom Soup

Ingredients

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• ¼ cup unsalted butter
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• 2 (16 ounce) packages sliced fresh mushrooms
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• 1 pinch salt
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• 1 medium yellow onion, diced
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• 1 ½ tablespoons all-purpose flour
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• 6 sprigs fresh thyme, tied in a bundle with kitchen twine
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• 2 cloves garlic, peeled
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• 4 cups chicken broth, or more to taste
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• 1 cup water, or more to taste
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• 1 cup heavy whipping cream
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• 1 salt and freshly ground black pepper to taste
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• 1 teaspoon fresh thyme leaves for garnish, or to taste
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Melt butter in a large soup pot over medium-high heat. Sauté mushrooms and 1 pinch salt in the melted butter until mushrooms release their juices, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
3. 3
   Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.
4. 4
   Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.
5. 5
   Add thyme bundle and garlic cloves, then pour in 4 cups chicken broth and 1 cup water. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.
6. 6
   Purée soup with a blender in batches until smooth and thick.
7. 7
   Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.
8. 8
   Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.