Cream of Mushroom Recipe

Preparation

Melt the butter in a large saucepan over medium heat soup background. The mushrooms and a pinch of salt. Cook, stirring often, for 20-30 minutes or until mushrooms are golden. First, mushrooms give plenty of water and only cook, but the liquid evaporates, they begin to brown and caramelize.

Note: At this point you can reserve some for garnish fried mushroom soup later.

Once the mushrooms are golden brown onions and cook over medium heat for about 5 minutes. Add a tablespoon of flour and cook, stirring, for 1 minute. Whisk in chicken broth and water. Add the thyme and garlic and simmer. Can reduce heat and simmer covered for 1 hour.

Turn off the heat, uncover and let cool for 15 minutes. Puree soup (in small quantities!) In a blender until very smooth with care. To be sure, put on a kitchen towel over the mixer and pulse and to start from.

Pour soup (to be added to adjust the thickness if desired more broth or water) into the pot and the cream. Bring to a boil and season with salt and freshly ground black pepper. Serve hot, garnished with the reserved mushrooms and thyme.