Creamy Mushroom Soup.

I love this recipe, it's really easy, and carmalized mushrooms are delicious. It's also a great example of a recipe where you can stray away from the ingredients and do your own thing.

For example if you want it richer, sub in veggie broth for the water, or if you don't have fresh time add dried time. I don't like washing my blender so I use my blending wand, does it make it as smooth? no, but that's OK. Are you the type of person who will stress out about using the right mushrooms? Use whatever mushrooms you have, yes darker ones will be better, but I'm a big fan of using what you have in your kitchen.

Ingredients

¼ cup unsalted butter

2 pounds sliced fresh mushrooms

1 pinch salt

1 yellow onion, diced

1 ½ tablespoons all-purpose flour

6 sprigs fresh thyme

2 cloves garlic, peeled

4 cups chicken broth

1 cup water

1 cup heavy whipping cream

1 pinch salt and freshly ground black pepper to taste

1 teaspoon fresh thyme leaves for garnish, or to taste

Directions

1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.

2. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.

3. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.

4. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.