' Creamy Mushroom Soup with Pere Et Fils - Vino Mas

Creamy Mushroom Soup with Pere Et Fils

  • 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
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

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