Ingredients:

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 16 ounces fresh mushrooms, sliced
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 4 cups vegetable stock
  • 1 cup heavy cream or coconut cream for a dairy-free option
  • Salt and freshly ground black pepper, to taste
  • Optional: Fresh parsley or chives for garnish

Instructions:

  1. In a large pot, melt butter and oil over medium heat. Add onion and garlic; cook until softened (about 5 minutes).
  2. Add sliced mushrooms and thyme; sauté until mushrooms are golden and liquid evaporates (about 10 minutes).
  3. Pour in vegetable stock, bring to a simmer, and cook for 15 minutes to meld flavors.
  4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a countertop blender in batches.
  5. Return the blended soup to the pot, stir in heavy cream, and heat through. Season with salt and pepper.
  6. Ladle into bowls, garnish with fresh herbs, and enjoy!