Creamy Mushroom Soup

Prepare the mushrooms Clean the cremini mushrooms and slice them.

Saute the onions and garlic In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and saute until softened.

Cook the mushrooms Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.

Prepare the soup base Sprinkle the flour over the mushroom mixture and stir well. Cook for a minute to cook off the raw flour taste. Slowly pour in the vegetable broth while stirring constantly. Add the dried thyme and season with salt and pepper to taste.

Simmer the soup Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the mushrooms are tender.

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

Add the cream Stir in the heavy cream and heat the soup over low heat until warmed through.

Serve Garnish the creamy mushroom soup with chopped fresh parsley and a dollop of sour cream. Serve hot and enjoy!