Creamy Mushroom Soup

Creamy Mushroom Soup

Makes 2-3 bowls

2 T olive oil

2 cloves garlic, minced

2 oz or ½ cup of onion, chopped

5 oz package Baby Bellas- de-stemmed and thick sliced

1 russet potato, peeled and diced

2 stems of fresh thyme

3 cups chicken or vegetable stock

1 cup whole milk or cream

salt and pepper to taste

chives for garnish

Sauté garlic, onions, mushrooms until tender. Stir in potatoes, add thyme and stock. Bring to a simmer until potatoes are nice and tender. Blend with an immersion blender until smooth. Add milk and bring to a simmer. Adjust seasoning. Garnish with fresh chive. 

Use cream if you want a richer soup. I used milk because that’s what I had.