- Mushrooms: 1 kg (sliced)
- Onions: 1 grain (sliced)
- Thyme: 6 sticks (fresh)
- Flour: 1/2 tablespoon
- Chicken broth: 4 cups
- Water: Cup
- Cream: cup (heavy whipped)
- Butter: 1/4 cup
- Garlic: 2 cloves
- Thyme: 1 teaspoon (fresh)
- Salt : Pinch
- Black pepper: pinch (freshly ground)
How to prepare
Melt the butter in a large saucepan over medium heat.
Fry the mushrooms in butter with a pinch of salt until the liquids in it evaporate, become golden in color, then reduce the fire under the pot, and can add onions and fry until they become transparent.
Stir mushrooms from time to time for 15 minutes, and raise some slices of mushrooms for garnish.
Add flour to the mushrooms and stir constantly for 2 minutes to get rid of the taste of flour.
Wrap the thyme sticks in a small packet, and add them with the garlic to the mixture.
Add the chicken stock and water and leave the ingredients on the fire for 1 hour and remove the thyme sticks.
Grind the soup in a food processor until smooth and thick.
Put the soup over the heat again with the addition of cream, salt and black pepper, and serve the soup decorated with mushroom slices and a few leaves of thyme.