Hearty Mushroom and Onion Soup

Ingredients

• Unsalted butter (2 tablespoons)
• Onions (2 large, thinly sliced)
• Mushrooms (8 cups, sliced (any variety, such as cremini or shiitake))
• Garlic (3 cloves, minced)
• Vegetable broth (4 cups)
• Fresh thyme (1 teaspoon, or 1 tablespoon dried thyme)
• Bay leaf (1)
• Heavy cream (1/2 cup)
• Salt (to taste)
• Black pepper (to taste)
• Chives (2 tablespoons, chopped (for garnish))

Instructions

1. In a large pot, melt the unsalted butter over medium heat until foamy.
2. Add the sliced onions and mushrooms to the pot. Cook, stirring occasionally, until softened and lightly browned, about 10 minutes. This caramelization will develop a rich, deep flavor.
3. Stir in the minced garlic and cook for an additional minute, just until fragrant.
4. Pour in the vegetable broth, and add the fresh thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld beautifully.
5. Remove the bay leaf and use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender in batches and blend until smooth. Return the pureed soup to the pot.
6. Stir in the heavy cream and heat the soup on low for an additional 5 minutes, ensuring it doesn’t boil.
7. Serve the soup hot, garnished with chopped chives for a fresh, vibrant finish.
8. For an extra touch, consider adding a splash of sherry or white wine during the simmering stage for added depth.