Creamy Mushroom Soup

Creamy Mushroom Soup

Gluten-Free
Serves 2
35 minutes

Ingredients

4 tbsp. butter

1 onion, finely chopped

6 cloves garlic, minced

3 pounds button mushrooms, chopped

1 tablespoon chopped fresh thyme

Kosher salt and freshly ground black pepper

2 cups low-sodium chicken broth, more if necessary

Instructions

Bring out a big soup pot.
Heat the butter in the pot over medium-high heat. Add the onion and cook, stirring, until softened, about 8 minutes. Add the garlic and cook 1 more minute. Add the mushrooms, thyme, 2 teaspoons salt, and ¼ teaspoon pepper and cook, stirring, until the mushrooms release their water and shrink to half their size, about 10 minutes. Add the broth and bring to a boil, then reduce the heat and simmer until the mushrooms are super tender and the soup thickens slightly, 15 to 20 minutes.
Puree half of the soup in a blender or food processor until smooth, then stir it back into the pot.
Thin with additional broth if needed, and season to taste with salt and pepper.
Serve in mugs.

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