Ingredients
– 500 g fresh mushrooms, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon thyme
– 1 litre vegetable broth
– 200 ml cream
– Salt, to taste
– Pepper, to taste
– Fresh parsley, for garnish
Method
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook for about 5 minutes until softened.
2. Stir in the sliced mushrooms and thyme. Cook for another 5-7 minutes until the mushrooms are tender.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth. If you don’t have one, transfer the soup in batches to a blender.
5. Return the soup to the pot. Stir in the cream and season with salt and pepper. Heat gently before serving. Garnish with fresh parsley.
You may also be interested in the following websites:
GardenBix.com
cheeseofchoice.org
freescience.info
chocolatebix.com
