Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 pound fresh mushrooms (sliced (cremini or button))
- 1 cup chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon thyme (fresh or dried)
- Salt and black pepper (to taste)
- Chopped parsley (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes, until it’s translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the pot and cook for about 8-10 minutes, or until they’re soft and have released their moisture.
- Pour in the broth, and add the thyme. Bring to a simmer and let it cook for about 15 minutes.
- Using an immersion blender, blend the mixture until smooth. If you like a chunkier texture, reserve some mushrooms before blending.
- Stir in the heavy cream, and season with salt and pepper to taste. Heat through but don’t boil.
- Serve hot, garnished with chopped parsley.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Calories: 320
- Fat: 30g
- Carbohydrates: 12g
- Protein: 6g