Mushroom soup

Here's a simple and creamy mushroom soup recipe:

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 500g (about 4 cups) mushrooms, sliced (a mix of button, cremini, or wild mushrooms)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• Salt and pepper to taste
• Optional garnish: fresh parsley, croutons, or a drizzle of cream

Instructions:

1. Heat butter and oil: In a large pot, melt the butter and olive oil over medium heat.

2. Sauté onions and garlic: Add the chopped onion and cook until soft and translucent, about 4-5 minutes. Stir in the garlic and cook for another 1-2 minutes.

3. Cook mushrooms: Add the sliced mushrooms to the pot. Cook until they release their moisture and start to brown, about 8-10 minutes.

4. Add thyme and broth: Stir in the thyme and pour in the broth. Bring the mixture to a simmer and let it cook for 15 minutes.

5. Blend the soup (optional): For a smoother texture, use an immersion blender to purée the soup. You can also transfer it to a blender in batches, but be careful with hot liquids!

6. Stir in cream: Return the soup to low heat and stir in the heavy cream. Cook for a few more minutes to heat through. Season with salt and pepper to taste.

7. Serve: Ladle the soup into bowls, garnish with fresh parsley or croutons, and enjoy!

This soup is perfect for a cozy dinner, and you can pair it with some crusty bread or a side salad.