Mushroom Chowder

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Heavy cream - 1 cup
• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 1 teaspoon
• Vegetable broth - 4 cups
• Potatoes - 2 medium, diced
• Mushrooms - 1 pound, sliced
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Butter - 4 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. Add the diced potatoes, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
5. Remove the bay leaf from the pot. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches until smooth.
6. Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
7. Serve the mushroom chowder hot, garnished with fresh parsley.