Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter (salted or unsalted)
  • 1 teaspoon minced garlic
  • 1/2 cup chopped onions
  • 8 ounces button mushroom (250 g, chopped)
  • 1 teaspoon dried thyme
  • 1 tablespoon all purpose flour
  • 3 cups vegetable broth
  • salt & pepper
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley

Instruction

  • Add extra virgin olive oil and butter to a medium size pot and heat over medium high heat until butter is melted.
  • Add minced garlic and chopped onion and saute for 2-3 minutes until the onion is softened.
  • Now add chopped mushrooms and dried thyme and cook on high heat for 10-12 minutes, until the mushrooms are dark in color.
  • Add all-purpose flour and mix well.
  • Stir in 3 cups of vegetable broth, and salt & pepper to taste.
  • Reduce the heat to low and let the soup simmer for 10-15 minutes stirring occasionally.
  • Switch off the heat and let the soup cool down a bit. Remove 1 cup of soup with a few mushroom pieces and set aside.
  • Blend the remaining soup using an immersion blender until smooth. You can also transfer it to a blender to blend.
  • Add the reserved soup back to the pot along with heavy cream.
  • Allow to gently simmer (do not boil). Add chopped parsley and mix well. Serve hot!