Ingredients:

  • 1 lb baby bella mushrooms, thinly sliced
  • 3 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Melt the butter in the pot over medium-high heat.
  2. Add sliced mushrooms and cook without stirring for 3-4 minutes to allow them to sear.
  3. Stir in the diced onions and cook until translucent (about 5 minutes).
  4. Add the minced garlic and dried thyme, stirring for 60 seconds until the aroma is fragrant and the garlic is golden.
  5. Pour in the broth and scrape the bottom of the pot to release all the browned bits (fond).
  6. Bring the mixture to a gentle boil, then reduce heat to low and let the soup simmer for 10 minutes.
  7. In a small bowl, whisk the cornstarch and cold water together until completely smooth.
  8. Slowly pour the slurry into the simmering soup while whisking constantly.
  9. Stir in the heavy cream.
  10. Continue to simmer for 2-3 minutes until the soup thickens enough to coat the back of a spoon, then remove from heat immediately.