Creamy Mushroom Soup with Pere Et Fils

Ingredients:

¼ cup unsalted butter
2 (16 ounce) packages sliced fresh mushrooms
1 pinch salt
1 medium yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme, tied in a bundle with kitchen twine
2 cloves garlic, peeled
4 cups chicken broth, or more to taste
1 cup water, or more to taste
1 cup heavy whipping cream
1 salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

Directions:
Step 1: Melt butter in a large soup pot over medium-high heat. Sauté mushrooms and 1 pinch salt in the melted butter until mushrooms release their juices, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.

Step 2: Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.
Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.

Step 3: Add thyme bundle and garlic cloves, then pour in 4 cups chicken broth and 1 cup water. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.

Step 4: Purée soup with a blender in batches until smooth and thick.

Step 5: Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.

Step 6: Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.

Paired with Laurent Miquel Pere Et Fils Syrah Grenace
Recipe from All Recipes

Creamy Mushroom Soup with Pere Et Fils

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