The key to good mushroom soup is to caramelize the mushrooms in butter. This brings out the mushroom juice and enhances the taste magically.
1. Melt the butter in a pot over medium heat. Finely slice the mushroom and add to the pot . Cook on low heat for 15-20 minutes until the the mushrooms start to sweat and release their juices. Add the onion and garlic to the pot; cook a further 5-10 minuets.
2. Stir the flour into the pot and the thyme. Add in the chicken stock and bring to a boil then cover and leave to cook at a simmer for about 45 minutes.
3. Transfer the soup to a food processor to blend then add in the salt and cream. Serve with crsusty bread and garnish with some fresh thyme leaves and pepper.
4 servings