Source: All Recipes

Ingredients

• ¼ cup unsalted butter
• 2 pounds sliced fresh mushrooms
• 1 pinch salt
• 1 yellow onion, diced
• 1 ½ tablespoons all-purpose flour
• 6 sprigs fresh thyme
• 2 cloves garlic, peeled
• 4 cups chicken broth
• 1 cup water
• 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

Directions

• Step 1

  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.

• Step 2

  Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.

• Step 3

  Transfer soup to a blender in small batches and puree on high speed until smooth and thick.