Mushroom Soup

Ingredients

• Chives - 2 tablespoons, chopped (for garnish)
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Heavy cream - 1 cup
• Vegetable broth - 4 cups
• All - purpose flour - 1/4 cup
• Mushrooms - 1 pound, sliced
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Butter - 4 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped 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 10 minutes.
4. Sprinkle the flour over the mushrooms and stir well to coat.
5. Pour in the vegetable broth and stir until the mixture thickens.
6. Reduce the heat to low and simmer for 15 minutes.
7. Stir in the heavy cream and thyme. Season with salt and pepper to taste.
8. Simmer for an additional 5 minutes.
9. Remove from heat and let the soup cool slightly.
10. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
11. Return the soup to the pot and reheat if necessary.
12. Serve hot, garnished with chopped chives.