Velvety Cremini Mushroom Soup with Thyme and Cream

What you need

• 400 g (14 oz) cremini mushrooms, wiped clean
• 40 g (3 tbsp) unsalted butter
• 1 onion, medium, finely chopped
• 2 cloves garlic, minced
• 2 sprigs fresh thyme
• 2 tbsp all-purpose flour
• 500 ml (2 cups) vegetable stock, hot
• 120 ml (1/2 cup) heavy cream
• salt, to taste
• black pepper, freshly ground, to taste
• 1 tbsp fresh parsley, chopped, for garnish

Method

Restated from the original video

1. 1

   Trim the mushroom stems and slice the mushrooms about 5 mm (1/4 in) thick.

2. 2

   Melt the butter in a large pot over medium heat. Add the onion with a pinch of salt and cook until soft and translucent, about 5 min.

3. 3

   Add the garlic and stir for 30 seconds.

4. 4

   Add the mushrooms and thyme. Cook, stirring now and then, until the liquid they release has evaporated and they turn golden, 10-12 min.

5. 5

   Sprinkle the flour over the mushrooms and stir for 2 min, until it no longer smells raw.

6. 6

   Pour in the stock a little at a time, stirring to avoid lumps. Bring to a gentle simmer and cook for 10 min, until slightly thickened.

7. 7

   Remove the thyme sprigs. Pulse with an immersion blender until about half the soup is smooth and small pieces of mushroom remain.

8. 8

   Stir in the cream and warm through on low heat for 2-3 min. Do not let it boil.

9. 9

   Season with salt and pepper, ladle into bowls and sprinkle with the parsley.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.