Cream of Mushroom Soup

Ingredients

1 cup unsalted butter
4 (16 ounce) packages sliced fresh mushrooms (1 extra if more shroom taste desired)
2 pinches salt (3-finger pinch)
2 medium yellow onions, diced
1/4 teaspoon of xanthanum gum
12 sprigs fresh thyme, tied in a bundle with kitchen twine
4 cloves garlic, peeled
8 cups chicken stock, or more to taste
2 cups water, or more to taste
2 cups heavy whipping cream
2 salt and freshly ground black pepper to taste
2 teaspoons fresh thyme leaves for garnish, or to taste

Melt butter in a large soup pot over medium-high heat. Sauté mushrooms and 2 pinchs of salt in the melted butter until mushrooms release their juices. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized. Set aside a few mushrooms for some chunks later and a few attractive mushroom slices for garnish later (if desired).
Add onion to the mushrooms; cook until onion is soft and translucent
Add thyme bundle, garlic cloves, then pour in 4 cups chicken stock. Save a little chicken stock for blending in with xanthanum gum. Slowly mix in chicken stock, it will need to be throughly mixed/wisked. Add in the wisked xanthanum gum mix and stur in thoroughly. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.
Purée soup with a blender until smooth and thick. Add in any reserved mushroom chunks.
Stir in cream. If too thick, add a bit of water. Season with salt and black pepper.
Ladle into bowls, and garnish with any reserved mushroom slices and thyme leaves.