Creamy Mushroom Soup

Ingredients

Butter

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Mushrooms

1 pound, sliced (such as cremini or button mushrooms)

Vegetable broth

4 cups

Heavy cream

1 cup

Thyme

1 teaspoon, dried or 1 tablespoon fresh, chopped

Salt

to taste

Black pepper

to taste

Chives

for garnish, chopped

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, stirring occasionally.
3. Add the sliced mushrooms to the pot. Cook until they release their moisture and begin to brown, about 10 minutes. Stir occasionally to ensure even cooking.
4. Sprinkle a pinch of flour (about 1 tablespoon) over the mushrooms to help thicken the soup. Stir well to coat the mushrooms evenly.
5. Pour in the vegetable broth and stir until the mixture begins to thicken, about 5 minutes.
6. Reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld together.
7. Stir in the heavy cream and thyme. Season with salt and pepper to taste, adjusting as desired.
8. Simmer for an additional 5 minutes, then remove from heat and let the soup cool slightly.
9. Using an immersion blender, carefully puree the soup until smooth and creamy. If using a regular blender, blend in batches, being cautious with the hot liquid.
10. Return the pureed soup to the pot and reheat gently if necessary.
11. Serve hot, garnished with chopped chives for a fresh, vibrant finish.