Sort ingredients
milsob
QR Code
Listen
Pdf
In a medium pot over medium heat, add the butter and melt. Once bubbling, add the onions and saute until cooked through, around 4 minutes. Salt and stir as you go. Stir in the mushrooms and saute another 8-10 minutes until cooked through. Salt the mushrooms towards the end of the cooking process so they don’t draw out too much water and become soggy.
Once the mushrooms are cooked through, add the minced garlic and flour. Stir and coat the vegetables for 2 minutes.
Deglaze the pot with white wine and stir to combine. Bring it up to a low simmer and simmer for one minute to cook off the alcohol.
Stir in the thyme and chicken stock. Season with salt and pepper to taste and bring it up to a low simmer. Top the pot with the lid and simmer on low for 15 minutes to develop flavor. Make sure to stir every few minutes.
After the soup has developed and thickened, stir in the heavy cream. Simmer on low for 5 minutes without the lid to combine the flavors and then turn of the heat.
Discard the thyme and taste the soup, season as needed.
You can either serve as is, or puree half of the soup to make it creamier. Enjoy!