Ingredients

• 2 tbsp butter
• 6 cups sliced cremini mushrooms
• 2 cups sliced shiitake mushrooms
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups mushroom broth
• 1 cup cream
• 2 tbsp soy sauce
• 2 sprigs fresh thyme
• Salt and pepper to taste

Preparation

In a large soup pot, melt the butter over medium-high heat. Add the cremini mushrooms and shiitake mushrooms. Cook, stirring occasionally, until they begin to brown, about 5 to 6 minutes. Season them with salt and pepper to taste. Add the garlic and cook until it is fragrant, about 30 seconds. Add the flour and cook, stirring constantly, for 1 minute. Stir in the broth and cream. Add the soy sauce and thyme sprigs. Bring the soup to boil then reduce the heat to medium-low. Cook, covered, until the soup begins to thicken and the liquid reduces slightly, about 10 minutes. Season with salt and pepper to taste. Turn the heat off.
Using a slotted spoon, remove 1 cup of the sliced mushrooms and set them aside. Using an immersion blender, purée the soup. Return the reserved mushrooms to the pot.
Serve immediately or store in the refrigerator for up to 5 days.