Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound fresh mushrooms (such as cremini or button), sliced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Sauté the diced onion until translucent, about 5 minutes.
  2. Add minced garlic and cook for an additional minute until fragrant.
  3. Stir in the sliced mushrooms, cooking until they release their moisture and become tender, about 5-7 minutes.
  4. Pour in the broth and bring to a gentle boil.
  5. Add dried thyme, salt, and pepper; let simmer for 10 minutes.
  6. For a creamy texture, blend the soup in batches or use an immersion blender until smooth (optional).
  7. Stir in heavy cream and adjust seasoning as needed.
  8. Serve hot, garnished with chopped parsley if desired.