The super comforting and hearty soup comes together fast and is easy to make. Perfect for a fall week night dinner or lunch.
In a large skillet add 1 Tbsp Olive Oil and 2 Tbsp Butter over medium heat.
Add the minced garlic and diced shallot and sautée for a couple of minutes
Thinly Slice 6 to 8 of the mushrooms and set aside and dice the rest
Add the diced mushrooms to the skillet and let them cook down a few minutes starring often
Add 2 more Tbsp of the butter and let it melt
Add in the AP flour and stir to combine and let the flour cook out about 5 minutes
Add 3 cups of water and 3 Tsp of Better Than Bullion Mushroom Base and stir well to combine.
Add the fresh Thyme
Bring to a boil stirring constantly and reduce to a simmer for about 45 minutes
Use an Immersion Blender to blend up the mushrooms until they are the consistency that suits your taste, I like mine pretty well blended up
Turn off the heat and add the heavy cream and stir to combine
In a separate skillet add the remaining 2 Tbsp of butter and the reserved mushroom slices and sautée them for 5 minutes.
After you ladle the soup into a bowl add some of the sautéed mushroom slices and garnish with a fresh thyme sprig