Chef John's Creamy Mushroom Soup

1. 1

   Assemble all the ingredients.

2. 2

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

3. 3

   Add the onion to the mushrooms; cook until the onion is soft and translucent, about 5 minutes.

4. 4

   Stir the flour into the mushroom mixture and cook, stirring often, to eliminate the raw flour taste, about 2 minutes.

5. 5

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

6. 6

   Purée the soup in batches in a blender until smooth and thick.

7. 7

   Stir in the cream. If it is too thick, add a little chicken broth or water. Season with salt and black pepper.

8. 8

   Ladle into bowls and garnish with the reserved mushroom slices and thyme leaves.

• Calories 261.53 kcal Moderate
• Protein 5.3 g Moderate
• Carbs 6.76 g Moderate
• Total Fat 22.18 g High
• Saturated Fat 13.02 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 71.49 mg High
• Sodium 603.57 mg High
• Fiber 1.63 g Low Source
• Sugar 3.23 g Moderate
• Added Sugar 1.68 g Low Source
• Calcium 45.94 mg Low Source
• Iron 0.97 mg Low Source
• Potassium 161.45 mg Low Source
• Vitamin A 98.81 mcg_rae Moderate
• Vitamin C 4.22 mg Low Source
• Vitamin D 0.14 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅