Mushroom and Onion Soup

Ingredients

• Chives - 2 tablespoons, chopped
• Heavy cream - 1/2 cup
• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 1 teaspoon
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Mushrooms - 8 ounces, sliced
• Onions - 2 large, thinly sliced
• Butter - 2 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onions and mushrooms, and cook until they are softened and lightly browned, about 10 minutes.
3. Add the minced garlic and cook for an additional 1 minute.
4. Pour in the vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
6. Stir in the heavy cream and heat the soup for an additional 5 minutes.
7. Serve the soup hot, garnished with chopped chives.
8. Enjoy!