Categories: Soup
Ingredients
- 4 tbsp. unsalted butter
- 3 (8-oz.) packages sliced fresh cremini mushrooms
- 1 1/2 cups chopped yellow onion
- 4 garlic cloves, minced
- 2 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 2 cups mushroom stock
- 32 oz. chicken broth
- 2 tbsp Worcestershire
- 2 tbsp chopped fresh thyme
- 1 cup half and half
- Garnish: fresh thyme
Directions
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In a medium Dutch oven, melt butter over medium heat. Add mushrooms, onion, garlic, salt and pepper. Cook, stirring frequently, until mushrooms are soft and have released their liquid, 10-12 minutes.
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Stir flour into mushroom mixture until well coated; cook, stirring frequently, until golden brown, 3 to 5 minutes. Gradually stir in stock until smooth, scraping browned bits from bottom of pot with a wooden spoon. Stir in broth, Worcestershire, and thyme; bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 20 to 30 minutes.
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Remove from heat; stir in half-and-half until combined. Serve immediately. Garnish with thyme.