Creamy Mushroom Soup
Ingredients
¼ cup unsalted butter
12 oz oyster mushrooms( shredded)
1 medium yellow onion, diced
1 ½ tablespoons all-purpose flour
4 cups chicken broth, or more to taste
6 sprigs fresh thyme, tied in a bundle with kitchen twine
2 cloves garlic, peeled
1 cup heavy cream
salt and freshly ground black pepper to taste
Directions
Melt butter in a large soup pot over medium-high heat. Add mushrooms and 1 pinch salt; cook until mushrooms release their juices, 5 to 10 minutes.
Add onions to mushrooms with 1 pinch of salt and stir until onion is soft and translucent, about 5 minutes.. Reduce heat to medium-low; continue cooking, stirring often, until juices evaporate and mushrooms/onions are caramelized, 15 to 25 minutes.
Stir in flour; cook, stirring often, to remove raw flour taste, about 2 minutes.
Pour in 4 cups chicken broth; add thyme bundle and garlic cloves. Reduce heat to low; simmer for 1 hour. Remove and discard thyme bundle.
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth and thick. Pour into a pot. Repeat with remaining soup. Can use immersion blender instead.
Stir in cream; if too thick, add a little chicken broth or water. Season with salt and black pepper to taste. Alternatively, use MO’ Mushroom All Purpose Seasoning to season to taste.
