Ingredients
Equipment
Method
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Stir in the wild mushrooms and cook until they are tender.
- Sprinkle flour over the mixture and cook for 1-2 minutes.
- Gradually add vegetable broth, stirring constantly to avoid lumps.
- Bring the soup to a simmer and cook for about 10 minutes.
- Stir in heavy cream, thyme, salt, and black pepper.
- Cook for an additional 5 minutes until heated through.
Nutrition
Notes
Feel free to swap in different types of mushrooms like portobello or shiitake for added flavor. You can adjust the creaminess with half-and-half or coconut milk, and toss in fresh herbs like parsley for a pop of freshness.