Creamy Mushroom Soup

Ingredients:

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 450g (1 pound) mushrooms, sliced (mix of button, cremini, and shiitake works well)
• 3 cups chicken or vegetable stock
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 2 tablespoons all-purpose flour (optional, for thickening)
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté Aromatics:
   • Melt butter in a large pot over medium heat.
   • Add the chopped onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.
2. Cook Mushrooms:
   • Add the sliced mushrooms to the pot. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms are browned and softened.
3. Thicken (Optional):
   • If you prefer a thicker soup, sprinkle the flour over the mushrooms and stir well to coat. Cook for an additional 1-2 minutes.
4. Simmer:
   • Pour in the stock and add thyme. Stir and bring to a gentle boil.
   • Lower the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
5. Blend (Optional):
   • For a creamy texture, use an immersion blender to blend part of the soup, or transfer half of it to a blender and puree before mixing it back into the pot. Leave some mushroom chunks for texture.
6. Add Cream:
   • Stir in the heavy cream and heat through, but do not let it boil. Adjust the seasoning with salt and pepper to taste.
7. Garnish and Serve:
   • Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or croutons on the side.