Creamy Wild Mushroom Soup

Ingredients

Unsalted butter

2 tablespoons

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Mixed wild mushrooms

1.5 lbs, cleaned and sliced

Fresh thyme

1 tablespoon, plus extra for garnish

All-purpose flour

2 tablespoons

Chicken or vegetable broth

4 cups

Heavy cream

1 cup

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the finely chopped onion and minced garlic to the pot. Sauté until the onions are translucent and the garlic is fragrant, about 5 minutes.
3. Add the sliced wild mushrooms and fresh thyme to the pot. Continue to cook, stirring occasionally, until the mushrooms have released their juices and become tender, about 10 minutes.
4. Sprinkle the flour over the sautéed mushrooms. Stir well to coat the mushrooms in the flour.
5. Gradually pour in the broth, stirring constantly to incorporate the flour and prevent lumps from forming.
6. Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld together.
7. Stir in the heavy cream, and season the soup with salt and black pepper to taste. Cook for an additional 2 minutes.
8. Ladle the soup into bowls, garnish with fresh thyme, and serve hot.