Creamy Mushroom Soup 
Ingredients:
– 4 tablespoons unsalted butter
– ½ cup finely chopped yellow onion
– 16 ounces cremini mushrooms, sliced
– 3 cloves garlic, minced
– ¼ cup all-purpose flour
– 2 cups low sodium vegetable broth (or chicken broth)
– ½ teaspoon dried thyme
– ½ teaspoon salt
– ¼ teaspoon black pepper
– ½ cup heavy cream
– Chopped fresh parsley (optional, for serving)
Instructions:
– Melt the butter in a medium saucepan or Dutch oven over medium heat.
– Once melted, add the onion and mushrooms and cook, stirring occasionally, until softened (7-8 minutes).
– Add the garlic and flour, cooking for 1 minute while stirring.
– Slowly stir in the broth, then add the dried thyme, salt, and pepper. Bring to a low simmer and cook, stirring often, until the soup thickens (5-10 minutes).
– Stir in the heavy cream and cook at a very low simmer, stirring for 2-3 more minutes until the soup reaches your desired consistency. Taste and adjust seasonings as needed.
– Remove from heat and serve, garnished with chopped fresh parsley if desired. Alternatively, use as a substitute for canned cream of mushroom soup in your favorite recipes.
