Soupe aux Champignons

Ingredients

Butter

2 tablespoons

Onion

1, finely chopped

Garlic

2 cloves, minced

Mushrooms

500g, sliced

Chicken or vegetable broth

4 cups

Heavy cream

1 cup

Thyme

1 teaspoon, dried

Salt and pepper

to taste

Chives

for garnish, finely chopped

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
3. Add the sliced mushrooms and continue to cook until they release their moisture and start to brown, about 10 minutes.
4. Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes.
5. Use an immersion blender or a regular blender to puree the soup until it is smooth. If using a regular blender, remember to allow the soup to cool slightly before blending and blend in batches if necessary.
6. Return the pureed soup back to the pot. Stir in the heavy cream and dried thyme. Season with salt and pepper according to your taste.
7. Let the soup simmer for another 5 minutes to heat through.
8. Serve the soup hot, garnished with a sprinkle of finely chopped chives. A warm baguette on the side would complement this soup perfectly.