# Components:
→ Vegetables & Aromatics
01 - 2 tablespoons unsalted butter
02 - 1 small onion, finely diced
03 - 2 garlic cloves, minced
04 - 14 ounces fresh mushrooms, sliced (cremini, button, or mixed)
→ Liquids & Dairy
05 - 3 cups vegetable broth
06 - 1/2 cup heavy cream
→ Seasonings
07 - 1/2 teaspoon dried thyme
08 - Salt and freshly ground black pepper, to taste
09 - 1 tablespoon chopped fresh parsley (optional, for garnish)
# Directions:
01 - Melt unsalted butter in a large saucepan over medium heat. Add the finely diced onion and cook for 2 to 3 minutes until softened.
02 - Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Add the sliced mushrooms and cook for 4 to 5 minutes until they release their moisture and begin to brown.
04 - Sprinkle in dried thyme, a pinch of salt, and freshly ground black pepper.
05 - Pour in the vegetable broth and bring to a gentle simmer. Cook for 8 to 10 minutes to meld the flavors.
06 - Reduce heat to low, stir in the heavy cream, and warm through, avoiding boiling. Adjust seasoning as needed.
07 - Use an immersion blender to partly puree, leaving some mushroom slices for texture, or blend fully for a smooth consistency.
08 - Ladle hot soup into bowls and garnish with chopped fresh parsley if desired.
