Cream of Mushroom Soup for 4 Servings

Instructions:

1. Melt 2 tbsp (28g) of butter over medium-high heat. Add the sliced mushrooms in a single layer and let them sit undisturbed for 3–4 minutes until they develop a deep golden-brown color. Stir and cook for another 3 minutes until moisture has evaporated. Remove mushrooms from the pot and set aside.
2. In the same pot, add the remaining 2 tbsp (28g) of butter. Sauté the diced onion until translucent (about 4 minutes). Stir in the minced garlic and thyme, cooking for 60 seconds until fragrant.
3. Whisk in the flour and cook for 2 minutes to remove the raw flour taste until the mixture forms a bubbling golden paste.
4. Slowly pour in the broth while whisking constantly to prevent lumps. Return the seared mushrooms to the pot and simmer on low heat for 10 minutes.
5. Stir in the heavy cream, nutmeg, salt, and pepper. Use an immersion blender to pulse the soup until mostly smooth but still containing small, rustic chunks of mushroom.