Creamy Mushroom Chowder

Ingredients

• Unsalted butter (3 tablespoons)
• Onion (1 large, diced)
• Garlic (3 cloves, minced)
• Fresh mushrooms (16 ounces, sliced (such as cremini or button mushrooms))
• Potatoes (2 medium, diced)
• Vegetable broth (4 cups)
• Fresh thyme (1 teaspoon, or 1 tablespoon dried thyme)
• Bay leaf (1)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Heavy cream (1 cup)
• Fresh parsley (2 tablespoons, chopped for garnish)

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it begins to foam.
2. Add the diced onion and minced garlic, sautéing for about 5 minutes or until the onion becomes translucent and fragrant.
3. Stir in the sliced mushrooms, cooking for approximately 8 minutes until they release their moisture and begin to brown, enhancing their rich flavor.
4. Incorporate the diced potatoes along with the vegetable broth, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
5. Once the potatoes are cooked, remove the bay leaf from the pot. Use an immersion blender to blend the chowder until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
6. Stir in the heavy cream, heating over low heat just until warmed through, about 5 minutes. Adjust seasoning with additional salt and pepper as needed.
7. Serve the chowder hot, garnished with freshly chopped parsley for a pop of color and freshness.