About this recipe:The secret to this rich soup is to cook the mushrooms slowly on low heat slow for at least 15 minutes. This will give the soup a much richer colour and flavour. This is one of my favourite soups of all time.
60g unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 sweet onion, diced
1 1/2 tablespoons plain flour
6 sprigs fresh thyme
2 cloves garlic, peeled
950ml chicken stock
240ml whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste
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Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms release 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 to use for garnishing later, if desired. Mix onion into mushrooms and cook until onion is soft, about 5 more minutes.
Stir flour into mushroom mixture and cook, stirring often, for about 2 minutes. Tie thyme sprigs into a small bundle with kitchen string and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
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.
If the soup seems too thick, thin it out with more chicken stock or water.