Creamy Mushroom Soup

Ingredients:

• 1 ½ lbs mushrooms (cremini, button, or a mix), sliced
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tsp thyme (fresh or dried)
• Salt and freshly ground black pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. Sauté the Mushrooms:
   Heat the butter and olive oil in a large pot over medium heat. Add the mushrooms and sauté for about 8-10 minutes until they release their moisture and start to brown.
2. Cook the Aromatics:
   Add the diced onions and cook until softened, about 5 minutes. Stir in the minced garlic and thyme, and cook for another 1-2 minutes until fragrant.
3. Add the Broth:
   Pour in the chicken or vegetable broth. Bring the mixture to a simmer, and cook for about 15 minutes to allow the flavors to meld.
4. Blend or Leave Chunky:
   For a smoother texture, you can blend part or all of the soup using an immersion blender. If you prefer a chunkier texture, skip this step.
5. Add the Cream:
   Stir in the heavy cream and let the soup simmer for another 5-10 minutes until it thickens slightly. Season with salt and pepper to taste.
6. Serve:
   Ladle the soup into bowls and garnish with fresh dill or parsley. Enjoy it hot!