Instructions:
Prepare the Base:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Cook the Mushrooms:
Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 10 minutes.
Add the thyme leaves and stir to combine.
Simmer the Soup:
Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
Blend the Soup:
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Add the Cream:
Stir in the heavy cream and let the soup simmer for another 5 minutes. Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Enjoy your creamy mushroom soup!
