Recipe courtesy of Seasons and Suppers
Prep Time: 10 minutes
Cook Time: 10 minutes
- 3 tbsp unsalted butter cut into 1 tbsp pieces
- 1/2 cup onions finely dices
- 8-10 ounces mushrooms
- 1 tsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all purpose flour
- 3 cups chicken stock/broth
- 1/2 cup 35% whipping cream if using a lighter cream mix with a couple tbsp of cornstarch before adding
In a large saucepan, melt 1 Tbsp. of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the mushrooms, thyme, salt, and pepper and the second 1 Tbsp. of butter. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Add the last 1 Tbsp. of butter and stir to melt. Add the flour and cook, stirring constantly for about 30 seconds to a minute. Add the stock and stir while returning the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 10 minutes.
*At this point, if you like a thicker soup, you can remove a few of the mushrooms with a bit of soup to puree and return to the pot or simply pulse a few seconds with an immersion blender. Neither is necessary if you’d rather leave it with all whole mushroom pieces.
Add the cream and cook for a further minute or two to heat. Taste and adjust seasoning, as necessary. Enjoy!