Creamy Two-Mushroom Soup

Creamy two-mushroom soup is a rich and satisfying dish that’s perfect for a cozy night in. It’s made with two types of mushrooms, cream, and herbs, and is easy to prepare. Here’s how to make it:

Ingredients:

• 8 oz. cremini mushrooms, sliced
• 8 oz. shiitake mushrooms, sliced
• 2 tablespoons unsalted butter
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Melt the butter in a large pot over medium heat.
2. Add the sliced mushrooms to the pot, and sauté until they are browned and tender, about 10 minutes.
3. Add the diced onion, minced garlic, and fresh thyme to the pot, and sauté until the onion is translucent, about 5 minutes.
4. Pour the broth into the pot, and bring the soup to a boil.
5. Reduce the heat to low, and simmer the soup for 15-20 minutes, or until the mushrooms are fully cooked and the broth has reduced slightly.
6. Using an immersion blender, puree the soup until it’s smooth and creamy.
7. Stir in the heavy cream, and season the soup with salt and pepper to taste.
8. Heat the soup over low heat until it’s heated through.
9. Serve the soup hot, garnished with fresh parsley if desired.

This creamy two-mushroom soup is perfect for a chilly evening, and it’s easy to customize with your favorite herbs and seasonings. You can serve it as a starter or pair it with a salad or crusty bread for a more substantial meal. Enjoy!