Mushroom and Endive Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 pound mushrooms, sliced
• 2 heads endive, chopped
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tablespoons chopped parsley

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms and endive and cook until the vegetables are tender, about 10 minutes.
4. Stir in the thyme, then add the vegetable broth and bring to a boil.
5. Reduce the heat and simmer for 15 minutes.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with parsley.
8. Serve and enjoy!

Interesting Facts

• Endive is a member of the chicory family, which includes radicchio and Belgian endive.
• Mushrooms are a good source of B vitamins and selenium, which helps boost the immune system.
• This soup can be easily made vegan by substituting vegetable broth for chicken broth.