Creamy Mushroom Soup

Instructions

1. 1

   Clean the mushrooms with a damp cloth and slice them into even pieces, about 1/4 inch thick. Set aside a handful of sliced mushrooms for garnish.

2. 2

   In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent.

3. 3

   Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

4. 4

   Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.

5. 5

   Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 2 minutes to remove the raw flour taste.

6. 6

   Gradually pour in the vegetable broth while stirring constantly to prevent lumps from forming. Add the thyme sprigs and bay leaf.

7. 7

   Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes, allowing the flavors to meld together.

8. 8

   Remove the thyme sprigs and bay leaf. Using an immersion blender, blend about half of the soup to create a creamy texture while leaving some mushroom chunks for texture. Alternatively, transfer half the soup to a blender, puree, and return to the pot.

9. 9

   Stir in the heavy cream and heat through for 2-3 minutes. Do not boil after adding cream.

10. 10

    Season with salt and black pepper to taste. Adjust consistency with additional broth if the soup is too thick.

11. 11

    In a small pan, quickly sauté the reserved mushroom slices in a little butter until golden for garnish.

12. 12

    Ladle the soup into bowls and garnish with sautéed mushrooms and fresh chopped parsley. Serve hot.