Creamy Mushroom Soup
4 tablespoons unsalted butter (50g)
2 pounds mixed mushrooms such as button, cremini, portabello, or shiitake (1kg), sliced
Kosher salt and freshly ground black pepper
1 medium onion, finely chopped (about 8 ounces; 225g)
4 medium cloves garlic, minced
2 tablespoons flour (45g)
1 cup milk (235ml)
5 cups (1.2L) chicken stock
2 bay leaves
1/2 tsp dried thyme
- 1/2 cup heavy cream
Directions
Melt butter in a large saucepan or Dutch oven over medium-high heat. Add onions and cook until tender. Add mushrooms, season with salt and pepper, and cook, stirring frequently, until liquid has evaporated and mushrooms are well-browned, about 12 minutes total. Add garlic and cook until fragrant. Add flour and stir. Slowly stir in 1 cup of broth at a time, mixing well. Add bay leaf, pepper, salt and thyme, then bring to a bare simmer and cook for 20 minutes.
Remove bay leaves . Blend soup with an immersion blender until it's a mostly smooth consistency, leaving some small chunks of mushroom. Stir in cream and milk. Taste and add salt, as needed.
