1. Begin this recipe by cooking the mushrooms in a bit of olive oil and butter. The mushrooms are going to get pureed, but I like this soup to have a texture that is both smooth and chunky. That’s why I like to remove some of the mushrooms from the pot at this point and set them aside (they will be added back at the end).

2. Add the shallots, garlic and thyme and sauté them a bit until fragrant. Then, add the broth and allow the mixture to simmer for a bit.

3. Next, blend everything together until smooth. I prefer to use an immersion blender, but you can use a regular/traditional blender instead and just return the soup to the pot when you are done.

4. Finally, stir in the cream, season with a little S & P, and add back the mushrooms you set aside from before. Soup’s ready!

Source: Yummly

🔥Bon Appetit🔥