Crème de champignons

Source :

Ingredients :

  • ¼ cup unsalted butter
  • 2 (16 ounce) packages sliced fresh mushrooms
  • 1 pinch salt
  • 1 medium yellow onion, diced
  • 1 ½ tablespoons all-purpose flour
  • 6 sprigs fresh thyme, tied in a bundle with kitchen twine
  • 2 cloves garlic, peeled
  • 4 cups chicken broth, or more to taste
  • 1 cup water, or more to taste
  • 1 cup heavy whipping cream
  • 1 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. Sauté mushrooms and 1 pinch salt in the melted butter until mushrooms release their juices, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
  2. Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.
  3. Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.
  4. Add thyme bundle and garlic cloves, then pour in 4 cups chicken broth and 1 cup water. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.
  5. Purée soup with a blender in batches until smooth and thick.
  6. Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.
  7. Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.

Leave a Reply

Your email address will not be published. Required fields are marked *