This creamy, rich soup is packed with delicious mushrooms and tons of flavor. An affordable soup to make, this will fill everyone up! Dunk bread sticks into it or serve with a side salad for a complete hearty meal.
4 tbsp salted butter1 yellow onion4 cloves garlic3 stalks celery2 tbsp fresh thyme1 tsp salt & pepper24 oz mushrooms1/4 c flour1/2 c wine32 oz chicken broth
Melt butter in a Dutch oven or large pot over medium heat. Add onion, garlic, celery, thyme, salt and pepper and cook until soft and fragrant, about 3 minutes.
Add the mushrooms and cook until they are golden brown. Add the flour and stir until veggies are coated.
Add white wine and stir until lumps are gone. Turn heat to up and add the broth. Bring to a boil and reduce to a simmer uncovered for 20 minutes, stirring occasionally.
Pour the mushroom mixture into a blender and puree until smooth.
Pour back into the Dutch oven and cook over medium heat for 5 minutes or until heated through. Add heavy cream and cook until warm.
Be absolutely sure that you allow the soup to cool before pureeing it in the blender!