Mushroom Cream Soup

Step 1 In a large pot, melt the butter over medium heat.

Step 2 Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent and fragrant, about 5 minutes.

Step 3 Add the sliced mushrooms to the pot. Cook until the mushrooms are soft and lightly browned, about 10 minutes.

Step 4 Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.

Step 5 Using an immersion blender or a regular blender, blend the soup until smooth and creamy.

Step 6 Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.

Step 7 In a separate pan, heat olive oil over medium heat. Add the cubed bread and sprinkle with garlic powder, dried thyme, salt, and pepper. Cook until the croutons are golden brown and crispy, about 5 minutes.

Step 8 Serve the mushroom cream soup hot, garnished with chopped parsley and topped with homemade croutons.