Homemade Cream of Mushroom Soup
In a large sauce pot melt the butter over high heat, about 1 minute.
Add the onions and cook until translucent, about 5 minutes.
Add the mushrooms and garlic and cook until fragrant, soft, and browned, about 10 minutes.
Next add the thyme and vegetable stock. Pour the mixture into a blender.
Blend on high until very smooth and no chunks remain.
Pour back into the pan and add the cream.
Season with salt and pepper and garnish with parsley.
- 2 tablespoons butter
- 1 medium onion, chopped small
- 1 pound white mushrooms, chopped small
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, finely chopped
- 2 quarts vegetable stock
- 2 cups heavy cream
- salt and pepper, to taste
- parsley, to garnish