Creamy mushroom soup


¼ cup unsalted butter

2 packs (500 g/pack) cut, fresh mushrooms to taste (we recommend using 2 types of gourmet mushrooms)

1 pinch of salt

1 medium red onion, cubed

1 ½ tbsp all-purpose flour

 6 fresh thyme sprigs, tied up in a bunch

2 cloves of garlic, peeled

4 cups of chicken broth (or more to taste)

1 cup water (or more to taste)

1 cup cooking cream

Salt and freshly grated pepper to taste

1 tbsp fresh thyme leaves to garnish or to taste


  1. Melt the butter in a large pot over medium heat. Sauté the mushrooms and 1 pinch of salt in the melted butter until the mushrooms release their juices, 5 to 10 minutes.

2. Reduce heat to medium-low and continue to cook, stirring often, until juices have evaporated and mushrooms are caramelized, 15 to 25 minutes. Set aside a few mushroom slices for garnish later, if desired.

3. Add onions to mushrooms; cook until the onion is soft and translucent, about 5 minutes.

4. Mix the flour into the mushroom mixture and cook, stirring often, to remove the taste of raw flour, about 2 minutes.

5. Add a sprig of thyme and cloves of garlic, then pour in 4 cups of chicken broth and 1 cup of water. Reduce the heat and cook for 1 hour. Remove and discard the thyme bundle.

6. Purée the soup with an immersion blender until smooth and thick. Stir in the cream. If it is too thick, add a little chicken broth or water. Season with salt and black pepper.

7. Pour into bowls and decorate with preserved mushroom slices and thyme leaves.