CREMAY MUSHROOM SOUP
yield: Yummy Soup
- 1/4 cup unsalted butter
- 2 lbs siced fresh mushrooms
- 1 pinch salt
- 1 yellow onion, diced
- 1 1/2 tbsp flour
- 6 sprigs fresh tyme
- 2 cloves garlic, peeled
- 4 cups Chicken Broth
- 1 cup water
- 1 cup heavy cream
- Salt and Pepper to taste
Melt butter in a large soup pot over medium-high heat. Cook mushrooms with butter and pinch of salt until the mushrooms give off their juices; reduce to low heat.
Continue ti cook stirring often until juices evaporated and the mushrooms are golden brown (about 15 minutes). Mix in onions to cook until translucent.
Stir in flour and cook stirring often for about 2 minutes. Tie tyme sprigs into a small bundle with twine and add to mixture.
Add garlic cloves, water, and chicken stock. Bring to a simmer and cook for 1 hour. remove thyme bundle.
Transfer soup to a blender in small batches and puree on high until smooth and thick
Return soup to pot and stir in cream. Season with salt and pepper.
Suggestion: Keep a couple sliced mushrooms to side for garnish.
