Cream of Mushroom Soup

1

Melt butter in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.

2

Add thyme and white wine to the pot, scraping any bits off the bottom. Pour in vegetable broth and bring to a simmer. Cook for 15 minutes.

3

Reduce heat to low, stir in heavy cream, and season with salt and pepper. Simmer for an additional 5 minutes.

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