Seeing the beautiful mushrooms slowly turning, I thought first to sauté them ALL and enjoy them with a loaf of fresh bread and a glass of wine. However, it was way too late to enjoy such a guilty gluttonous pleasure, so I did the next best thing and I made soup. If you’re thinking “doesn’t it take longer to make soup then to sauté mushrooms?”
Yes, it does, but my thought process was that there will be soup for later and I could come home and just defrost and have a home cooked meal. I am forever the planner and there was no better soup to make than Chef John’s Creamy Mushroom soup (I have made a few minor adjustments) – Bon Appetite!
- 1/4 cup unsalted butter
- 2 pounds sliced fresh mushrooms
- 1 pinch salt
- 1 yellow onion, diced
- 1 1/2 tablespoons all-purpose flour
- 6 sprigs fresh thyme
- 2 cloves garlic, peeled
- 4 cups chicken broth
- 1 cup milk
- 1 pinch salt and freshly ground black pepper 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. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes. Stir flour into mushroom mixture and cook, stirring often, for two minutes to remove raw flour taste. Add thyme sprigs to mushroom mixture; add garlic cloves. Pour chicken stock mushroom mixture. Bring to a simmer and cook for 1 hour. 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.