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Instructions:
Melt the butter in a large pot over medium heat.
Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional minute.
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
Sprinkle the flour over the mushrooms and cook for 1-2 minutes, stirring constantly.
Gradually add the vegetable broth, whisking continuously to avoid lumps.
Bring the mixture to a simmer and cook until it thickens, about 2-3 minutes.
Stir in the heavy cream and thyme.
Season with salt and black pepper to taste.
Serve hot, garnished with chopped parsley if desired.
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