A delightful mushroom soup with a hint of vermouth, perfect for cozy evenings.
Melt the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown; it should just melt and become fragrant.
Add the onions, sugar, and thyme to the saucepan and cook slowly until the onions are golden, stirring occasionally.
Cook the onions on low heat to allow them to caramelize evenly without burning.
Stir in the mushrooms and sauté until they release their moisture and become tender.
Use fresh mushrooms for the best flavor and texture.
Sprinkle the flour over the mixture and stir until it forms a smooth paste.
This step helps thicken the soup; ensure there are no lumps.
Gradually add the water, stirring constantly to create a smooth consistency.
Adding the water slowly prevents lumps from forming.
Pour in the chicken broth and vermouth, then season with salt and pepper.
Adjust the seasoning to your taste preference.
Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Serve the soup hot, garnished with fresh thyme or a dollop of cream if desired.
Serve with crusty bread for a complete meal.
