Creamy Mushroom Soup
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
|1/4 cup||unsalted butter|
|2 pounds||sliced fresh mushrooms|
|1||yellow onion, diced|
|6 sprigs||fresh thyme|
|2 cloves||garlic, peeled|
|4 cups||vegetable or chicken broth|
|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|
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.
Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle. Mix cornstarch with water to make a thin paste. Pour into hot soup and stir until thickened.
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 and a few thyme leaves.
Revised from Source: allrecipes.com