1pinchsalt and freshly ground black pepper to taste
fresh thyme leaves for garnishto taste
Instructions
Melt butter in a large pot over medium-high heat. Add mushrooms and a pinch salt and cook until the mushrooms give off their juices. Reduce heat to low.
Cook, stirring often, until juices evaporate and the mushrooms are golden, about 15 minutes. Pull out a few of the best looking mushroom slices and reserve for garnish later, if desired.
Add onion and stir into mushrooms. Cook until onion is soft and translucent, about 5 more minutes.
Add flour and cook for 2 minutes, stirring often. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture along with the garlic cloves.
Add the stocks and water to pot. Bring to a gentle simmer and cook for 1 hour. Remove thyme.
Ladle the soup into a blender in small batches and puree until smooth and thick.
Return soup to pot, stir in cream ands season with salt and black pepper. Garnish with reserved mushroom slices and a few thyme leaves.
Notes
If the soup seems too thick, thin it out with more stock or water.