Mushroom and Herb Soup

Preparing the Soup Base 1. In a large pot, heat the olive oil over medium heat.

2.Add the diced onion and minced garlic to the pot. Sauté for 5 minutes, or until the onion becomes translucent.

3.Add the sliced mushrooms to the pot and cook for another 5 minutes, or until they release their moisture and begin to brown.

4.Stir in the dried thyme, dried rosemary, and dried sage. Cook for 1 minute to release the flavors.

5.Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld.

Blending the Soup 6. Use an immersion blender or transfer the soup to a blender, and blend until smooth. If using a blender, work in batches as needed.

Adjusting the Seasoning 7. Taste the soup and season with salt and pepper as desired. Adjust the herbs if needed.

Serving 8. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with croutons, if desired.