Chef John's Creamy Mushroom Soup

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour 35 minutes

Składniki

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

Wskazówki

Gather all ingredients.

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.

Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.

Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.

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.

Purée soup with a blender in batches until smooth and thick.

Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.

Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.

Wartości Odżywcze

• Kalorie: 272 kcal
• Tłuszcz Całkowity: 23 g
• Tłuszcz Nasycony: 14 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 78 mg
• Sód: 667 mg
• Węglowodany Całkowite: 12 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 5 g
• Białko: 7 g