Ingredients:

  • 1 pound fresh mushrooms (cremini or button), sliced
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)
  • A drizzle of olive oil (optional)

Instructions:

  1. Melt butter in a large pot over medium heat. Add chopped onions and garlic, cooking until softened and translucent.
  2. Stir in sliced mushrooms, cooking until they are browned and have released their juices (about 5-7 minutes).
  3. Pour in vegetable (or chicken) broth. Add thyme, salt, and pepper, stirring to combine.
  4. Bring to a boil, then reduce heat and let simmer for 15 minutes.
  5. Use an immersion blender to purée until smooth. (If using a blender, cool the soup slightly before blending in batches.)
  6. Stir in the heavy cream and adjust seasoning if necessary. Heat through.
  7. Ladle the soup into bowls and garnish with parsley and a drizzle of olive oil, if desired.