Ingredients
Method
- Heat 2 tablespoons butter in a large heavy-bottomed pot over medium-high heat. Add half the mushrooms in a single layer and cook without stirring for 4-5 minutes until golden brown on one side. Stir and cook another 3-4 minutes. Transfer to a plate and repeat with remaining mushrooms.
- In the same pot, melt remaining 2 tablespoons butter over medium heat. Add onion and cook for 5 minutes until softened and lightly golden. Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over the onions and stir constantly for 2 minutes until the mixture smells nutty and turns light golden. This is your roux.
- If using wine, pour it in now and scrape up any browned bits. Cook for 1 minute to let alcohol evaporate. Gradually whisk in the broth, making sure no lumps form.
- Return the cooked mushrooms to the pot along with thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Stir in the cream and heat through for 2-3 minutes. Don't let it boil once cream is added. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and garnish with fresh dill. Serve immediately with crusty bread.
Notes
For pareve version: Replace butter with margarine and heavy cream with cashew cream (blend 1 cup raw cashews with 1 cup hot water until smooth) or full-fat coconut milk. Soup keeps in refrigerator for 4 days and freezes for up to 3 months (though texture may change slightly after freezing). Use vegetable broth, since chicken broth can't be combined with butter or cream.