Mushroom and Potato Soup

Ingredients

• Chives (2 tablespoons, chopped (for garnish))
• Heavy cream (1/2 cup)
• Salt and pepper (to taste)
• Thyme (1 teaspoon)
• Vegetable broth (4 cups)
• Potatoes (3 medium, peeled and diced)
• Mushrooms (1 pound, sliced)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Butter (2 tablespoons)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Stir in the heavy cream and heat for an additional 5 minutes.
7. Serve the soup hot, garnished with chopped chives.