Creamy Mushroom Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 pounds mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook for about 5 minutes, until softened.
3. Add the mushrooms and cook for about 10 minutes, stirring occasionally.
4. Add the thyme, parsley, salt and pepper and cook for 1 minute.
5. Add the broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
6. Stir in the heavy cream and bring back to a boil.
7. In a small bowl, whisk together the cornstarch and cold water until smooth.
8. Add the cornstarch mixture to the soup and stir until thickened.
9. Serve hot.

Interesting Facts

• Mushroom soup is a great way to use up leftover mushrooms.
• This soup can be made with any type of mushroom, such as white button, portobello, shiitake, or cremini.
• This soup can be served as a starter or as a main course.