Best Ever Mushroom Sauce
  • 1/4cup unsalted butter
  • 1kg mushrooms sliced
  • 1pinch salt
  • 1 brown onion diced
  • 1 1/2tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2cloves garlic peeled
  • 4cups chicken stock
  • 1cup water
  • 1cup thickened cream
  • 1pinch salt and freshly ground black pepper to taste
  • 1teaspoon fresh thyme leaves for garnish or to taste
  • 1pieces baguette halved lengthways and cut into 5cm
  • 60ml extra-virgin olive oil
Herb butter
  • 60g softened butter
  • 1/2cup finely chopped flat-leaf parsley
  • 1tbsp thyme
  • 1/2clove garlicfinely chopped
  1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
  2. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  3. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  4. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  5. Return soup to pot and stir in cream. Season with salt and black pepper and keep warm.
  6. For herb butter, combine ingredients in a small bowl, season to taste and set aside.
  7. Preheat a grill to high. Place baguette cut-side up on a baking tray and grill until golden (1-2 minutes each side), then spread with herb butter.
  8. Serve soup in bowls, garnished with reserved mushroom slices, a few thyme leaves and the baguette slice.