Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (a mix of cremini and white button), sliced
- 1 teaspoon fresh thyme leaves
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
If you find yourself out of fresh thyme, dried thyme works as a fine substitute. And if cream isn’t your cup of tea, you can swap it for coconut milk for a dairy-free version with a slightly exotic twist.
Instructions
- In a large pot over medium heat, melt the butter with the olive oil. This combination of fats adds a lovely depth of flavor, reminding me of the golden pastries my mum used to bake.
- Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Let the aroma transport you to a cozy kitchen filled with laughter.
- Add the sliced mushrooms and thyme to the pot. Cook until the mushrooms have released their moisture and are starting to brown, approximately 10 minutes.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 15 minutes, allowing the flavors to meld beautifully, much like a well-told story unfolding.
- Remove the pot from heat and, using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup. Always remember, cooking is personal, just like stories.
- Stir in the heavy cream and season with salt and pepper to taste. Reheat gently over low heat, ensuring the cream does not boil.
- Serve hot, garnished with fresh parsley. Imagine sharing this with loved ones, each spoonful a reminder of simpler times.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
