Mushroom cream soup

Here’s a creamy mushroom soup recipe that’s rich and comforting:

Ingredients:

• 2 tablespoons butter or olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound mushrooms (such as cremini or button), sliced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté Aromatics: In a large pot, melt the butter or heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.

2. Cook Mushrooms: Add the sliced mushrooms to the pot. Cook until they release their moisture and become browned, about 8-10 minutes.

3. Add Broth and Thyme: Pour in the broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

4. Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.

5. Add Cream: Return the soup to the pot and stir in the heavy cream or milk. Heat through, but do not boil.

6. Season: Taste and adjust the seasoning with salt and pepper.

7. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired.

Enjoy your creamy mushroom soup!