Mushroom Soup

1/4 cup (58g) butter

1 kilo sliced fresh mushrooms

1 pinch salt

1 yellow onion, diced

1-1/2 tablespoons all-purpose flour

6 sprigs fresh thyme

2 cloves garlic, peeled

4 cups chicken or mushroom stock

1 cup water

1 cup heavy cream

Sat and pepper to taste

Directions

Melt butter in a large soup pot over medium-high heat; cook mushrooms

in butter with 1 pinch salt until the mushrooms give off their juices;

reduce heat to low. Continue to cook, stirring often, until juices evaporate

and the mushrooms are golden brown, about 15 minutes. Mix onion into

mushrooms and cook until onion is soft and translucent, about 5 more

minutes. Stir flour into mushroom mixture and cook, stirring often,

for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small

bundle with kitchen twine and add to mushroom mixture; add garlic.

Pour chicken stock and water into mushroom mixture. Bring to a simmer

and cook for 1 hour. Remove thyme bundle and stir in cream. Season with

salt and pepper.