Mushroom cream soup

Here’s a comforting recipe for mushroom cream soup:

Ingredients:

• 1 lb (450 g) fresh mushrooms (button or cremini), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons butter
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 teaspoon dried thyme (or fresh thyme)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes.

2. Cook the Mushrooms: Add the sliced mushrooms to the pot. Sauté until they are softened and browned, about 7-10 minutes. Season with salt, pepper, and thyme.

3. Add Broth: Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.

4. Blend the Soup: Using an immersion blender, blend the soup until smooth (or transfer it to a blender in batches). If you prefer a chunkier soup, blend just half of it and leave the rest as is.

5. Stir in Cream: Return the blended soup to the pot (if using a blender) and stir in the heavy cream. Heat gently over low heat until warmed through. Adjust seasoning if needed.

6. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy with crusty bread or a side salad!

This creamy mushroom soup is perfect for a cozy meal. Enjoy!