Creamy Mushroom Soup

Ingredients

• Salt and pepper - To taste
• Heavy cream - 1 cup
• Thyme - 1 teaspoon
• Chicken broth - 4 cups
• Flour - 2 tablespoons
• Mushrooms - 1 pound, sliced
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Butter - 2 tablespoons

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
3. Add the mushrooms and cook until they release their liquid and are tender, about 10 minutes.
4. Sprinkle the flour over the mushrooms and stir to combine.
5. Add the chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
6. Remove from the heat and let cool slightly.
7. Puree the soup in a blender until smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Reheat the soup over low heat until hot, but do not boil.
10. Season with additional salt and pepper to taste.