Cream Of Mushroom Soup

Ingredients

• 4 tbsp unsalted butter
• 16 ounces cremini mushrooms – sliced
• 1 cup yellow onion – finely chopped
• 1.25 tsp kosher salt
• 0.5 tsp black pepper – ground
• 2 cloves garlic – minced
• 1 tsp fresh thyme – finely chopped
• 0.25 cup all-purpose flour
• 0.25 cup dry sherry
• 4 cups low-sodium chicken stock
• 1 leaf bay leaf
• 1 cup heavy cream

Instructions

1. Melt the unsalted butter in a large pot over medium-high heat until foaming subsides.
2. Add the cremini mushrooms and cook, stirring occasionally, until they release their liquid and are deeply browned, 8–10 minutes.
3. Add the yellow onion and cook until translucent and tender, 5–7 minutes; stir in the kosher salt and black pepper.
4. Stir in the garlic and fresh thyme and cook until fragrant, about 30 seconds.
5. Sprinkle the all-purpose flour over the mixture and cook, stirring constantly, for 2 minutes.
6. Pour in the dry sherry and scrape up any browned bits; simmer until mostly evaporated, about 1 minute.
7. Whisk in the low-sodium chicken stock and add the bay leaf; bring to a simmer. Reduce the heat and simmer gently, stirring occasionally, until the flavors meld and the vegetables are very tender, 15–20 minutes.
8. Remove and discard the leaf. Using an immersion blender, blend the soup until mostly smooth, leaving some texture if desired.
9. Reduce the heat to low and stir in the heavy cream; simmer gently without boiling until slightly thickened and silky, 3–5 minutes. Adjust seasoning to taste, then ladle into bowls and serve hot.