Creamy Mushroom Soup Rich and Flavorful Delight

Ingredients

• 500 g mixed mushrooms (such as cremini, shiitake, and button), sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon soy sauce
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and sauté for an additional minute until fragrant.
3. Stir in the sliced mushrooms and cook for about 10 minutes, or until they are softened and have released their moisture.
4. Pour in the vegetable broth and soy sauce, then add the thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
5. Using an immersion blender, carefully blend the soup until smooth and creamy. (Alternatively, you can blend it in batches in a regular blender, but be cautious with hot liquids.)
6. Return the blended soup to the pot (if you used a regular blender), and stir in the heavy cream. Season with salt and pepper to taste.
7. Heat the soup over low heat for an additional 5 minutes, allowing the flavors to meld together.
8. Serve warm, garnished with chopped fresh parsley.