Creamy Mushroom Soup

2 tablespoons butter
1 tablespoon olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 pound mushrooms (use a mix of cremini, button, and shiitake for depth of flavor), sliced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
3 cups chicken or vegetable broth
1 cup heavy cream (or substitute with half-and-half for a lighter option)
Salt and pepper to taste
Fresh parsley for garnish (optional)
Kitchen Equipment
Here’s what you’ll need to make this creamy mushroom soup:

Large pot or Dutch oven for cooking the soup
Wooden spoon for stirring
Ladle for serving
Blender or immersion blender to puree the soup for a creamy texture
Knife and cutting board to prepare the ingredients

continued on the next page