Ingredients
- 1 tablespoon olive oil
- 1 large leek white and light green parts only, chopped
- 3 cloves garlic minced
- 16 ounces white mushrooms sliced
- 4 cups vegetable broth
- 1 teaspoon fresh thyme chopped
- Salt and pepper to taste
- 3/4 cup heavy cream optional
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped leeks and minced garlic, sauté until leeks are softened, about 5 minutes.
- Add sliced mushrooms to the pot and cook until they begin to soften and release their juices, about 8 minutes.
- Pour in the vegetable broth, add chopped thyme, and season with salt and pepper. Bring to a simmer and let cook for 12-15 minutes. Optionally, blend a portion of the soup to make it thicker and creamier.
- Reduce heat to low and stir in heavy cream if using. Cook for an additional 2 minutes. Adjust seasoning as needed before serving.
