CHEF JOHN'S CREAMY MUSHROOM SOUP

Chef John's Creamy Mushroom Soup image

Number Of Ingredients 15

2 tablespoons unsalted butter
2 tablespoons olive oil
1 pinch salt
1 head onion, chopped
1 1/2 tablespoons flour
6 sprigs thyme, fresh
2 cloves garlic, minced
4 cups veg broth
1/2 cup water
1/2 cup chardonnay
1 cup whipping cream
1 pinch salt
1 pinch freshly ground black pepper
2 pounds sliced fresh mushrooms
1 teaspoon fresh thyme, for garnish

Steps:

Melt butter & olive oil in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes.
Mix onion and garlic into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
Add the chardonnay, garlic and fresh herbs. Sauté until the liquid is reduced
Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste.
Pour stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour.
Remove from heat. Stir in cream. Season with salt and black pepper and serve in bowls. Garnish with reserved thyme leaves.