3Tablespoons(42g)unsalted butter, cut into 3 pieces
1/2cup(125ml)yellow onions, finely diced
8oz(226g)fresh mushrooms, button or cremini, or mixture, cleaned and sliced (1 standard "tray")
1teaspoonfresh thyme leaves, or 1/4 tsp. dried thyme leaves
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
1/4 - 1/3cup(32-42g)all-purpose flour, use the 1/3 amount for a bit thicker soup
3cups(750ml)chicken broth
1/2cup(125ml)heavy whipping cream, if using a lighter cream, mix with a couple teaspoons of cornstarch before adding to soup
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Instructions
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 the soup and add additional salt and freshly ground pepper, as needed. If the soup tastes "flat", it needs more salt! Enjoy! *
Notes
Be sure to read the notes above this Recipe Card, for more tips, options and substitutions for this recipe!