Mmm, so yummy T wT

Recipe found here: http://www.seriouseats.com/recipes/.....up-recipe.html

Ingredients

1/2 pound shiitake or cremini mushrooms, stemmed
6 tablespoons (3/4) stick) butter
1 medium onion, finely chopped
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh thyme, or 1/4 teaspoon dried thyme
2 1/2 cups chicken broth
1/2 cup all-purpose flour
1/8 teaspoon nutmeg
2 1/2 cups heavy cream
Procedure

1. Thinly slice the mushrooms then finely chop the slices.

2. Heat a medium saute pan over high heat. Add 2 tablespoons of the butter; when it starts to foam, add the mushrooms. Cook for 5 to 8 minutes, until the mushrooms begin to take on a golden brown color and all of the moisture has cooked off. (For the best flavor, it's essential to get a good sear and color on the mushrooms. If the mushrooms begin to stick to the pan a little, that's good as long as they don't turn black and burn. If the bottom of the pan starts to get too dark before you are ready for the next step, just add a little of the chicken broth or water and whatever is stuck will come right off the bottom of the pan.)

3. Add the onion, salt, pepper, thyme, and cook 5 minutes more, until the onion is soft. Add the chicken broth, bring to a boil, reduce heat to medium, and reduce the liquid by at least two-thirds over medium heat-there should only be about 3/4 cup of liquid left in the pan.

4. Transfer the liquid to a medium saucepan. Add the remaining 4 tablespoons of butter and gently stir over medium heat until melted. Whisk in the flour and the nutmeg. Stir for 2 minutes and add the cream. Cook over low heat for 7 minutes, then let cool


Lil Vee's comments:

I always loved cream of mushroom soup, I'd pop it out of a can and cook it. For once, I decided I wanted to make my own cream of mushroom from scratch, and when I found the recipe I was more than happy to try it out. I have to say, it's really delicious. It's creamy with a nice zest of spice that the canned stuff just really never had! It was really lumpy though when it was done and harder to eat, so I added some extra chicken broth to make it more soupy again.
Someone complained on the recipe on the page I linked to, but I have to wonder what they did wrong when they made it, because it's fine over here on my end :/ I think I might have added a tad too much nutmeg though, I keep forgetting how strong that stuff is > _<() Veeee...

But it's really good anyways, I promise :3

Actually, I might recommend less flour, it's really lumpy and I think it takes out some of the taste. I'm gonna try 1/4 cup of flour next time. = w=;

edit: hmm... actually there does seem to be something odd about the soup, it's still kinda hard to eat. The flour really made it creamy in the sticky kind of way, so I have to eat this soup slowly. Also I swear the taste is tHERE but at the same time, not. Something's missing, it's bugging me a bit. I'm going to try and take things out and add different ingredients next time. I might also change 1 cup of cream with 1 cup of milk, the heavy cream is a LITTLE too overwhelming on my stomach ; x; I'm determined to make the perfect cream of mushroom soup ( > >)9"