10 cups (2.5 litres) sliced white button mushrooms (4 packs of 227 g / 8 oz)

6 tablespoons (90 ml) butter

1 onion, chopped

1 clove garlic, finely chopped

2 tablespoons (30 ml) flour

6 cups (1.5 litres) beef broth

3 tablespoons (45 ml) rice

1 sprig thyme

Crème fraiche

Chopped chives

Salt and pepper

In a large skillet, brown the mushrooms over high heat in the butter, a third at a time, each time using 15 ml (1 tablespoon) of butter. Season with salt and pepper.

When cooked, place the mushrooms in a bowl, keeping 250 ml (1 cup) aside for garnish.

In a large saucepan, brown the onions and garlic in the remaining butter (45 ml / 3 tablespoons). Add the flour and cook for one minute, stirring constantly. Add the broth, rice, thyme and remaining mushrooms. Season with salt and pepper. Bring to a boil and simmer for about 15 minutes.

Remove the thyme and purée in a blender until very smooth. Adjust the seasoning.

Pour the soup into bowls. Garnish with the reserved mushrooms. Garnish with a spiral of crème fraiche and sprinkle with chives. Season with pepper and serve.

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