Creamy Mushroom Soup

The key to achieving a delectable mushroom soup lies in the careful process of cooking the mushrooms in butter until excess moisture evaporates, allowing them to caramelize and intensify their flavor. For the most delightful taste, this recipe recommends using a mix of mushrooms, such as button, portobello, shiitake, and/or other varieties.

SERVES 6

INGREDIENTS:

• 2 pounds mushrooms (see Note above), cleaned and sliced ¼ inch thick (about 3 quarts)
• 4 tablespoons unsalted butter
• 1 large leek, white and pale green parts only, split in half and cut into ¼-inch-thick half-moons (about 1 cup)
• 1 medium onion, finely sliced (about 1 cup)
• 2 teaspoons fresh thyme leaves
• 3 tablespoons all-purpose flour
• 1 cup milk
• 4 cups homemade or low-sodium canned chicken stock, plus more if necessary
• 2 bay leaves
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Set aside 1 cup of the mushrooms. Melt 3 tablespoons of the butter in a large Dutch oven or soup pot over medium-high heat. Add the remaining mushrooms and cook, stirring occasionally, until they have released their liquid and are starting to brown, about 10 minutes. Add the leeks, onions, and half of the thyme, and cook, stirring frequently, until the vegetables are softened, about 5 minutes.
2. Add the flour and cook, stirring constantly, until all the flour is absorbed, about 30 seconds. Slowly pour in the milk, followed by the chicken stock. Add the bay leaves and bring the mixture to a boil. Then reduce the heat to maintain a simmer, cover, and cook, stirring occasionally, until the liquid is thickened and slightly reduced, about 10 minutes. Remove and discard the bay leaves.
3. Working in batches, transfer the soup mixture to a blender and blend until a rough puree forms, starting on low speed and gradually increasing to high, about 1 minute. Add additional stock or water if needed to achieve the desired consistency (preferably thick). Pass the blended soup through a fine-mesh strainer into a clean pot and season to taste with salt and pepper. Alternatively, you can use an immersion blender to puree the soup directly in the original pot. Keep the soup hot.
4. In a large nonstick skillet, melt the remaining tablespoon of butter over medium-high heat. Add the reserved 1 cup of mushrooms and cook, stirring and tossing frequently, until they turn deep brown, about 8 minutes. Stir in the remaining thyme and season to taste with salt and pepper.
5. To serve, ladle the soup into bowls and garnish with the sautéed mushrooms.

Delight in the savory goodness of this Creamy Mushroom Soup, where the mushrooms take center stage, enhanced by the harmonious blend of leeks, thyme, and creamy texture. Perfect for any occasion, this mushroom soup will leave you longing for another comforting bowl.