Creamy Mushroom Soup

Written By Micheal Haldeman

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

  1. 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.

  2. 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.

  3. Stir in flour; cook, stirring often, to remove raw flour taste, about 2 minutes.

  4. 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.

  5. 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.

  6. 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.

Micheal Haldeman