Method

Prep

• Wash and slice mushrooms

Cook Mushrooms

• Melt butter in a large soup pot over medium high heat
• Cook mushrooms in butter with a pinch of salt
• Cook until wet, then dry and golden brown (~15 mins)
• Dice onion/shallot, chop garlic, tie thyme together while waiting

Cook Onions

• Set aside mushrooms for garnish if you like
• Add onion to mushrooms and cook until soft and translucent (~5 mins)

Make Soup

• Add thyme, tarragon, and garlic
• Add chicken stock and water to cover the mushrooms
• Bring to a simmer and cook for ~1 hour

Finish

• Remove thyme stems if using fresh
• Blend with an immersion blender until as smooth as you like
• Taste and adjust seasoning

Serve

• Stir in cream