Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 300 g fresh porcini mushrooms, sliced
– 2 teaspoons dried thyme
– 1 litre vegetable broth
– 250 ml cream
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until soft and translucent.
3. Stir in the minced garlic and sliced porcini mushrooms, cooking for about 5 minutes.
4. Add the dried thyme and vegetable broth, bringing it to a simmer. Cook for 10 minutes.
5. Remove the pot from the heat and blend the soup until smooth. Stir in the cream, then season with salt and pepper. Serve topped with chopped parsley.
You may also be interested in the following websites:
GardenBix.com
cheeseofchoice.org
recipebix.com
freescience.info
