Cream of Mushroom Soup

Ingredients

2 tablespoon of unsalted butter

800g of sliced fresh mushrooms

1 pinch salt

1 yellow onion, diced

1 1/2 tablespoons all-purpose flour

sprinkle of 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

1. Melt butter in a large soup pot over medium-high heat; stir in and 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 turn to golden brown, in approx. 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Add in diced onion into the pot and cook until onion is soft and translucent, about 5 more minutes.
2. Stir flour into mushroom mixture and cook, stirring often for 2 minutes to remove raw flour taste. Add thyme into mushroom mixture; followed by garlic cloves. Pour chicken stock and water into mushroom mixture. Bring it to simmer and cook for 1 hour.
3. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
4. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices.