Chestnut Mushroom Soup with Thyme and Garlic

This creamy chestnut mushroom soup is a delightful blend of earthy chestnut mushrooms and aromatic herbs. The addition of fresh thyme and garlic elevates the traditional flavors while adding a touch of warmth and comfort. Perfect for a cozy evening, this soup is vegetarian and can easily be made vegan by substituting the cream. It's a harmonious balance of rich and savory notes, making it a perfect starter or light meal.

Ingredients:

• 1 lb chestnut mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut cream for vegan option)
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• 1 bay leaf
• Chopped fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and sliced chestnut mushrooms to the pot. Cook until the mushrooms are soft and browned, about 8-10 minutes.
3. Stir in the fresh thyme and bay leaf, cooking for another minute to release the flavors.
4. Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes to allow the flavors to meld.
5. Remove the bay leaf, and using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches.
6. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste. Heat through without boiling.
7. Serve hot, garnished with chopped fresh parsley.