Mushroom Soup
Special Equipment
Immersion blender

Ingredients

~2 lbs —mushrooms
4 tbsp —unsalted butter
1 —yellow onion and/or a couple shallots and/or a leek
—thyme
—tarragon
4 —cloves garlic
1 —quart chicken broth
—water as needed
—salt, pepper, cayenne
Garnish
heavy cream or sour cream

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

Notes

To try: adding cashews instead of cream.