Instructions

1. 1

   Clean mushrooms by wiping with damp paper towel or mushroom brush (do not wash under running water). Slice evenly.

2. 2

   Finely dice onion and mince garlic. Measure out broth, wine, and cream.

3. 3

   In large pot, melt 1 tablespoon butter with olive oil over medium-high heat. Add mushrooms and cook 7-10 minutes until they release liquid and brown.

4. 4

   Remove 1/4 to 1/3 of browned mushrooms and set aside for garnish.

5. 5

   Reduce heat to medium. Add remaining 1 tablespoon butter to pot. Add diced onion and cook 5-7 minutes until softened.

6. 6

   Stir in minced garlic and thyme, cooking for 1 minute until fragrant.

7. 7

   Pour in wine or broth, scraping up browned bits from bottom of pot. Simmer 2-3 minutes until liquid mostly evaporates.

8. 8

   Sprinkle flour over mixture and stir constantly for 1-2 minutes to cook out raw flour taste.

9. 9

   Slowly whisk in broth, then bring to gentle simmer. Cook 10-15 minutes for flavors to meld.

10. 10

    For silky smooth soup, carefully blend half or all of soup (optional).

11. 11

    Reduce heat to low. Stir in heavy cream and season with salt and pepper. Heat through gently without boiling.

12. 12

    Ladle into bowls and garnish with reserved mushrooms, parsley, cream, or Parmesan.

Used in this recipe: Immersion Blender · Enameled Dutch Oven (Amazon, affiliate links)