Cream of Mushroom Soup

1. 1
   prep

   Clean and slice the mushrooms.

   Wipe cremini mushrooms clean with a damp paper towel. Trim any tough stem ends and slice them into 1/4-inch pieces.

2. 2
   saute · ~10 min

   Sauté the mushrooms until deeply golden.

   1.Melt 2 tablespoons of butter in a large pot over medium-high heat.

   2.Add the sliced mushrooms and cook, stirring occasionally, for 8-10 minutes until they release their moisture and turn golden brown.

   3.Remove about 1/2 cup of sautéed mushrooms and set aside for garnish.

   TIPDon't crowd the mushrooms — let them sear without stirring for a minute at a time to develop deep, golden color.
3. 3
   saute · ~5 min

   Cook the aromatics.

   1.Add the remaining 1 tablespoon of butter to the pot.

   2.Add the chopped onion and cook for 3-4 minutes until softened and translucent.

   3.Add the minced garlic and fresh thyme, cooking for 30 seconds until fragrant.
4. 4
   saute · ~2 min

   Make the roux.

   Sprinkle the all-purpose flour over the vegetables. Stir constantly and cook for 1-2 minutes until the flour is lightly golden and no longer smells raw.

5. 5
   simmer · ~12 min

   Build the soup base and simmer.

   1.Gradually pour in the warm water while whisking constantly to prevent lumps.

   2.Add the whole milk, salt, and black pepper.

   3.Bring the mixture to a gentle simmer, then reduce heat to low.

   4.Cook for 10-12 minutes, stirring occasionally, until the soup slightly thickens.

   TIPWarm the water before adding it to prevent the roux from seizing, which makes a smoother soup.
6. 6
   mix · ~2 min

   Blend the soup until silky smooth.

   Remove the pot from heat. Use an immersion blender to purée the soup directly in the pot until completely smooth and creamy. If using a countertop blender, work in batches and vent the lid to allow steam to escape.

   TIPFor an ultra-silky texture, pour the blended soup through a fine-mesh strainer before the final step.
7. 7
   simmer · ~3 min

   Finish with cream and adjust seasoning.

   Stir in the heavy cream and return the pot to low heat. Warm through for 2-3 minutes without boiling. Taste and adjust salt and pepper if needed.

8. 8
   serve

   Ladle into bowls, garnish, and serve.

   Divide soup among four bowls. Top each with the reserved sautéed mushrooms, a pinch of black pepper, and a sprinkle of chopped parsley.

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