• 25 Ratings

This soup is super creamy in texture, but it contains no actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add mushrooms and cook until they soften and release their liquid.

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  • Add flour and cook, stirring, until combined, 1 minute.

  • Whisking constantly, add broth, 1 cup water, and thyme and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.

  • Transfer mixture to a large bowl and discard thyme. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.

  • Season with salt and pepper. Thin with broth or water, if desired.

Cook's Notes

To store soup, let cool, then cover and refrigerate, up to 1 day.

Reviews

25 Ratings
  • 5 star values: 5
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1