Creamy Mushroom Soup

Ingredients

Unsalted butter

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Mushrooms

1 pound, cleaned and sliced

All-purpose flour

2 tablespoons

Chicken broth

4 cups

Thyme

1 teaspoon, dried or 1 tablespoon, fresh

Salt

to taste

Black pepper

to taste

Heavy cream

1 cup

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the finely chopped onion and minced garlic, sautéing until the onion turns translucent. This should take approximately 5 minutes.
3. Add the sliced mushrooms to the pot, stirring occasionally until they have released their juices and become tender. This cooking process should take about 10 minutes.
4. Sprinkle the flour over the cooked mushrooms, stirring until the flour is well incorporated.
5. Pour in the chicken broth and add the thyme, salt, and pepper. Bring the mixture to a boil.
6. Reduce the heat to low and let the soup simmer for 15 minutes.
7. Take the soup off the heat and let it cool slightly before transferring it to a blender.
8. Blend the soup until it is smooth and creamy, and then pour it back into the pot.
9. Stir the heavy cream into the soup. Reheat the soup over low heat, ensuring it does not boil.
10. Taste the soup and add more salt and pepper if needed. Serve the soup hot, garnished with a sprig of fresh thyme if desired.