Cream of Mushroom Soup

Put your stock into a saucepan and heat it over medium heat. You don’t need it to boil but it does need to be hot. You’ll use it in a bit.

In a large stockpot over medium high heat melt butter. Then add onions and shallot. Saute over medium-high heat until the onions are translucent then add your mushrooms and thyme. Continue to saute until the mushrooms begin to turn golden brown, without burning the onions.

Now we are going to make a roux. Sprinkle flour evenly over the vegetables. It should combine with the residual butter and become pasty. Mushrooms are pretty absorbent though, so if your flour stays too clumpy, go ahead and a tablespoon or two of butter until the flour begins to mix. Continue stirring for about two minutes and be careful not to burn the roux.

Next, grab a whisk. One a ladle at a time, add your hot stock, whisking constantly until your roux has completely dispersed throughout the stock. Once this has happened, add the remaining stock. Lower heat, and simmer until soup has thickened, about 20 minutes.

Using an immersion blender, blend soup until it is completely pureed. Strain it into a large bowl through a chinois or a fine mesh sieve and then return it to the pot. Add salt and pepper to taste.

Heat cream in a separate saucepan. When ready to serve, whisk the hot cream into the soup until incorporated. Put it into your serving bowls and garnish with sliced mushrooms and serve.