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Chunky Creamy Mushroom Soup

Source of Recipe

From "Cravings" by Chrissy Teigen


Recipe Introduction

"Ever heard the term skinny-fat? It means being relatively thin but pretty much having 90 percent body fat, a.k.a. me. That is why I call this soup chunky creamy. It speaks to me. Mushrooms are savory dirt growths that I cannot get enough of, and I'm convinced that mushroom haters are that way because they've only had them raw. But this soup cooks them down and screams comfort and flavor. Get crazy and experiment with different medleys of mushrooms. Oh man, I really am married now. This is not how I used to get crazy with mushrooms."

List of Ingredients

â—¦ 4 tablespoons (½ stick) unsalted butter, plus 4 to 6 pats for serving
â—¦ 1 small onion, finely chopped
â—¦ 6 cloves garlic, minced
â—¦ 3 pounds assorted mushrooms, trimmed and finely chopped
â—¦ 1 tablespoon chopped fresh thyme or ½ tablespoon dried, plus more for garnish
â—¦ Kosher salt and freshly ground black pepper
â—¦ 2 cups low-sodium chicken broth, plus more if necessary


Recipe

Get out a big soup pot (the soup will shrink down, but it starts out big because mushrooms lose a lot of their water when cooking.) 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.

Purée half of the soup (about 3 cups) 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 or bowls and top each one with a pat of butter and some thyme.

Serves 4 to 6