Serves: 4
Ingredients
12 oz. cremini mushrooms
1 large yellow onion
1 teaspoon olive oil
4 tablespoons butter
1/4 cup flour
2 cups milk
2 cups chicken stock
2 tablespoons heavy cream
1⁄4 teaspoon plus 1 1⁄2 teaspoons salt, divided
1⁄4 teaspoon pepper
1⁄4 teaspoon garlic powder
fresh parsley
fresh thyme
Preheat oven to 400 ̊. Clean mushrooms and cut into 1/2" pieces. Toss in olive oil and sprinkle with 1⁄4 teaspoon salt. Spread in a single layer on a sheet pan lined in foil. Coat whole onion in olive oil and salt and place on the same pan. Roast for 35 minutes until mushrooms are dried and golden, and onion is tender. Once onion is cool enough to handle, discard outer layer and cut the rest into 1⁄4” dice.
Melt butter in Dutch oven over medium heat. Whisk in flour and cook for a minute, then gradually whisk in milk. Add warmed chicken stock, mushrooms, and onions. Salt to taste. Bring to boil, cover and reduce to simmer. Cook for 30 minutes.
Add heavy cream and cook for 2-3 minutes until soup comes back to a simmer. Garnish with chopped parsley and thyme, and a drizzle of olive oil or cream.
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