Cream of Mushroom Soup

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 pounds cremini or white mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves, or 0.5 teaspoon dried
• 0.25 cup all-purpose flour
• 0.25 cup dry sherry (optional)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt, plus more to taste
• 0.5 teaspoon black pepper

Nutrition (estimated per serving)

Method

1. Set a large 5-quart pot over medium heat and melt the butter, swirling the pot until it stops foaming and just begins to smell nutty.
2. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it softens and turns translucent.
3. Add the sliced mushrooms all at once - the pot will look very full, but they shrink dramatically as they cook. Spread them out and let them sit undisturbed for 2 minutes before stirring, which helps them brown instead of just steaming.
4. Continue cooking the mushrooms for 12 to 15 minutes total, stirring every couple of minutes, until all their released liquid has evaporated and they turn deeply golden brown; this browning is where most of the soup's flavor comes from, so do not rush past a pale, wet-looking stage.
5. Add the minced garlic and thyme, stirring constantly for 1 minute until fragrant.
6. Sprinkle the flour evenly over the mushroom mixture and stir constantly for 1 to 2 minutes, coating everything evenly; the mixture should look pasty and smell toasted rather than raw and starchy.
7. If using, pour in the sherry and stir, scraping up any browned bits on the bottom of the pot, and let it bubble for 1 minute to cook off the sharp alcohol smell.
8. Slowly pour in the broth while whisking constantly to prevent lumps from forming; add it gradually in a thin stream rather than all at once for the smoothest result.
9. Raise the heat to medium-high and bring the soup to a gentle boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally, until slightly thickened.
10. Using an immersion blender directly in the pot (or carefully transferring in batches to a stand blender and venting the lid), blend about half the soup until smooth, leaving the other half chunky for texture; if using a stand blender with hot liquid, never fill it more than halfway and hold the lid down firmly with a towel to prevent hot splashes.
11. Return all the soup to the pot if you used a stand blender, then stir in the heavy cream over low heat. Warm gently for 3 to 4 minutes, keeping the heat low so the cream does not curdle or separate.
12. Season with the salt and black pepper, tasting a cooled spoonful and adjusting to your liking.
13. Ladle the hot soup into bowls and serve immediately, with a swirl of extra cream or a few sauteed mushroom slices on top if you like.

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