Ingredients

The following ingredients have 9 Servings
  • 6 tablespoons butter
  • 1 cup onion, diced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 1 tablespoon fresh thyme leaves removed from stems
  • 1 large bay leaf
  • 2 quarts vegetable broth (homemade or store bought)
  • 2 pounds mushrooms coarsely chopped or sliced, see note below*
  • 2 tablespoons black garlic sliced, see note below**
  • 1 cup heavy cream
  • ¼ cup loosely packed fresh basil
  • ¼ cup loosely packed fresh flat-leaf parsley

Instruction

  • In a large Dutch oven or heavy bottomed pot, melt butter over medium heat and add onions.
  • Sauté onions for a full ten minutes, stirring often. They will begin to brown.
  • Keep heat at medium and add salt, pepper, flour, thyme and bay leaf and stir to create a roux.
  • Cook the roux for four minutes, stirring often.
  • Add the vegetable broth one third at a time, whisking as you add.
  • Once the mixture is creamy and all of the roux mixed into the broth, add the mushrooms and garlic.
  • Bring to a slight boil, reduce to a medium simmer and cook for 15 minutes, stirring often so it does not stick to the bottom.
  • Remove and discard the bay leaf.
  • Add cream and heat just to get the soup back to temperature and then add the fresh basil and parsley.
  • Using an immersion blender or a regular blender, purée completely until creamy.
  • Adjust salt and pepper to taste as needed and serve.