Mushroom Soup

Creamy Mushroom Soup


1/4 cup unsalted butter (or coconut oil)
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
6 sprigs fresh thyme – or ½ teaspoon ground thyme
2 cloves garlic, peeled and chopped
4 cups chicken broth
1 cup water
1 cup heavy whipping cream (or coconut milk)
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste
2 ounces high-decent quality sherry (If it is not worthy to drink – it is not worthy to cook with.)


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.

Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.

Transfer soup to a blender in small batches and puree on high speed until smooth and thick. (CAREFUL – do not blend hot soup that will splatter all over the kitchen and burn your hand.)

I prefer to keep a substantial amount of cooked mushrooms and onions for the soup, so I do not blend it all.

Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves. Add the sherry, mix well, and serve immediately.

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