Ingredients:

  • 16 oz (450g) fresh mushrooms, sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups (960ml) low-sodium vegetable broth
  • 1 cup (240ml) heavy cream or half-and-half
  • 2 tbsp (30ml) unsalted butter
  • 2 tbsp (30ml) all-purpose flour
  • 1 tsp (5g) dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions:

  1. Melt butter in a large pot over medium heat. Add onions and cook until translucent (about 5 minutes). Stir in garlic and cook until fragrant (about 1 minute).
  2. Add sliced mushrooms to the pot. Sauté for 10-12 minutes until softened and browned.
  3. Sprinkle flour over the mushroom mixture, stirring well to combine. Cook for a minute to eliminate raw flour taste.
  4. Slowly pour in the vegetable broth, stirring continuously to avoid lumps. Bring to a gentle simmer; let it cook for 15 minutes.
  5. Use an immersion blender or regular blender to puree the soup to a smooth consistency (leave some chunks if desired).
  6. Return to heat, add heavy cream and thyme, stirring to combine. Season with salt and pepper to taste.
  7. Ladle into bowls and garnish with fresh parsley.