2 tablespoons unsalted butter
2 pounds fresh baby bella mushrooms, cleaned and chopped fine
2 medium shallots, chopped fine
2 cloves fresh garlic, chopped fine
1 teaspoon kosher salt
½ cup all-purpose flour
¼ teaspoon freshly ground black pepper
1 teaspoon minced fresh thyme (reduce to ½ teaspoon if using dried)
4 cups chicken stock
1 cup heavy cream
2 teaspoons beef flavored “Better than Bouillon” paste
Chopped parsley and thyme for serving
In a large heavy-bottomed pot or Dutch oven, heat the butter over medium heat until melted. Add mushrooms, shallots, garlic, and salt. Sauté over medium heat, stirring frequently, until tender, about 10 minutes.
Add flour, pepper, and thyme to pot, stirring to coat well. Sauté 2 minutes to cook the flour. Gradually add the chicken stock, stirring to combine thoroughly. Bring to a boil, then reduce heat to maintain a simmer until thickened slightly, stirring frequently, about 15 minutes. Taste and add salt and pepper to taste.
Using an immersion blender (or transferring to a regular blender), pulse until nearly smooth but some bits of mushroom remain.
Add cream and bouillon paste, and bring to a simmer a few more minutes. Taste and adjust seasonings again as needed.
Serve immediately, sprinkled with chopped parsley and thyme and drizzled with additional cream, if desired.
Keywords: creamy mushroom soup, homemade cream of mushroom soup